Ingredients
1 large whole sea bass, gutted and de-scaled500g small new potatoes, washed
Cornish Sea salt
For the Mojo Rojo (red sauce)
3 red chillies, deseeded
½ bulb garlic, peeled<
½ teaspoon Cornish Sea Salt Fine
200ml neutral tasting oil
50ml white wine vinegar
½ teaspoon cumin
½ teaspoon paprika
1 pinch saffron
For the Mojo Verde (green sauce)
½ bulb of garlic, peeled
½ tea spoon of Cornish Sea Salt Fine
200ml neutral tasting oil
50ml white wine vinegar
1 bunch of fresh coriander chopped
Instructions
- For the mojos (sauces): Place the ingredients for the mojos rojo (red sauce) in a food processor and blend well. Pour the sauce into separate bowl for serving.
- Repeat for the mojos verde (green sauce).
- For the potatoes, bring a large pan of water to the boil. Add a good handful of sea salt to the water before adding the potatoes.
- Cook the potatoes until tender, be careful not to overcook. Drain then return the potatoes to the pan and place over a low heat. Keep the pan moving and as the remaining water evaporates a fine crust of salt will form on the potatoes and the skins will start to wrinkle. Remove from the heat. Place the potatoes in a large bowl.
