The Recipe: Skewers of fish, potato salad, and feta cheese

Hello Alexandra Zazi,

We eight girls meet every first Saturday of the month and have lunch/lunch and talk about stocks and portfolio investments. We usually stay all afternoon, preferably now that the light and sun are back. And soon it was my turn to fix the food. I have a dry mind and would like to give something good. Do you have spread? Prefer not to eat meat but fish goes well. And a good thing for coffee. thank you thank you.

thank you In advance

Erica

Hi Erica,

Oops, you know, the stock market is tough right now. I hope you put it reasonably safe so that it doesn’t spoil the atmosphere. I imagine you should have good fish skewers with potato salad and something I’m madly in love with, the fried feta cheese, and of course you can use other types of cheese.

You can make potato salad, salsa, and maybe a delicious tomato salad or a regular salad in the morning. You can also skewer the fish on the skewers and mark a plate (the mark is a restaurant term for putting on, ready to cook). It is best to use feta cheese if it has been cooked for 1 minute (immediately).

As a coffee dessert, I am madly fond of soft cake made of nectarines or peaches. They may be immature and a bit crunchy. Roll the sliced ​​fruit into cardamom and sugar, then press them into a batch of sponge cake mix and sprinkle the almond flakes on top. I usually make it in the form of bread, and it reminds me of my grandmother who always made a soft bagel in the form of bread. If you want the luxury of it, you can squeeze 6-8 pieces of almond nugget into the mixture as well. Bake the cake as usual and serve it when it cools. It will be very good for coffee.

I hope it tastes good!

Fish skewers with lukewarm potato salad and herbal yoghurt

4 servings

500-600g of mixed fish and if you have mixed it with raw shrimp or baby lobster

Lemon

600 grams small potatoes

8-10 sun-dried tomatoes in oil

1 red onion

2 tablespoons balsamic vinegar

0.5 dl of olive oil

2-3 dL of Greek cooking yogurt

0.5 dL of herbs, garlic optional, parsley/garlic type, basil, cilantro

Salt and Pepper

Feel free to do the following:

Set the oven to 220 degrees and roast.

Mix yogurt with herbs and taste with salt and pepper.

Boil the potatoes soft (stick to a stick) and rinse them completely in salted water.

Thread the fish in equal sized pieces onto a skewer.

Put the fish in a greased dish, sprinkle with oil, lemon, salt and pepper and cook in the oven for 3-5 minutes on each side. Make sure the fish is ready when you take it out.

Keep in mind that it may be a little raw in the middle rather than very dry. Leave it on a plate until serving

Meanwhile, slice hot potatoes, chop tomatoes, chop onions and mix with balsamic vinegar and oil, season with salt and pepper.

Enjoy eating a large amount of herbal yoghurt

Each week, Chef Alexandra Zazzi answers GP readers’ questions about food and recipes. Photo: Anna Svanberg

Fried Feta

4 people

Two pieces of feta cheese, about 400 grams

2 eggs

2 dl of breadcrumbs, feel free to mix the breadcrumbs with regular unsweetened breadcrumbs

Salt (keep in mind that cheese is very salty) and pepper

frying oil

Served with black olive salad

Feel free to do the following:

Gently whisk the eggs in a bowl and sprinkle with salt and pepper

Put the breadcrumbs in another bowl/dish

Heat the oil to 170 degrees

Divide the feta cheese into sticks.

First, turn the cheese into the eggs and then into the breadcrumbs. Fry the golden color in the oil, then flip it carefully until it turns brown all over.

Serve with tomato salad or any other optional salad.

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