Fish Kievs with Potato Salad

Method

1. In a small bowl, combine the butter, minced garlic, chopped parsley and lemon zest.

2. Lay four fillets of megrim on a large tray. Place one teaspoon of garlic butter in the centre of each fillet.

3. Lay another fillet of megrim over each fillet, covering the garlic butter to form four Kievs.

4. Wrap each Kiev tightly in greaseproof paper to force the fillets together and chill in the refrigerator overnight or for a minimum of 1 hour.

5. Remove the Kievs from the greaseproof paper.

6. Place the flour in one small bowl, the milk and beaten egg in another bowl, and the breadcrumbs in a third.

7. Working in batches, pass the fish parcels through the flour first, next through the milk and egg mixture and finally through the breadcrumbs, shaking off the excess flour, egg, milk and breadcrumbs at each stage.

8. Place on a tray or a plate in the refrigerator until ready to cook.

9. Heat a small deep fryer to 180°C and fry the Kievs in batches of 2 at a time for 4 minutes or until golden brown. Drain on kitchen paper and season with sea salt and serve.

10. To make the potato salad, place the potatoes in a medium saucepan on medium-high heat and fill to cover with cold water.

11. Season with salt.

12. Bring to the boil and reduce to a simmer and cook for 10-12 minutes until a small knife glides through the potato without resistance.

13. Drain the potatoes and set aside to cool.

14. In a small bowl, combine the mayonnaise, crème fraîche, dill, lemon zest, Dijon and wholegrain mustard to make the dressing.

15. Cut the potatoes into small chunks and dress. Taste to correct the seasoning.