Mock Fish
- Gluten Free
- Lactose Free
- Energy Kcal 216
- Carbohydrates g 23
- of which sugars g 7.4
- Protein g 11.7
- Fats g 8.5
- of which saturated fat g 2.07
- Fiber g 3.4
- Cholesterol mg 30
- Sodium mg 299
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 12 min
- Serving: 6
- Cost: Low
- Note plus the time needed to let the mixture rest (about 2 hours)
PRESENTATION
Mock fish, or pesce finto, is this fun and festive appetizer that just shines at parties. Seriously good. Originating from Italy, it's all about creativity. Basically, you mold a base of potatoes and veggies into a fish shape. Pretty simple. It is a chance for everyone to really show off their artistic side! And you know what? Popular during Christmas and New Year's, pesce finto fits perfectly into the Italian tradition of making meals an event.
Despite being called mock fish, there's no seafood in it—ideal for anyone exploring vegan fish alternatives or plant-based diets. The texture is typically tender and smooth. For real. With a creamy feel that surprises under the colorful toppings and decorations, this dish is as really good to look at as it is to eat.
If you're adventurous in the kitchen, pesce finto is a cool way to wow your guests. And here's the thing: it pairs wonderfully with all sorts of mock fish recipes. Italian families might use olives, capers, or thin veggie slices to create the "scales" and "fins," allowing for endless creativity. The inside of this dish is moist and flavorful, while the outside often gets a bit crispy after chilling in the fridge—super tasty. It's a perfect match for modern vegan fish alternatives and mock fish fillets, appealing even to those who usually prefer seafood.
Pesce finto really brings people together, sparking laughter and new family traditions. It's the kind of appetizer that gets everyone talking, snapping photos, and reaching for seconds—proof that Italian appetizers can really really set the mood for a celebration. Whether you're enjoying a holiday feast or just a fun dinner with friends, this dish promises a memorable experience filled with joy and deliciousness.
INGREDIENTS
- Potatoes 1.5 lbs (680 g) - white-fleshed
- Tuna in oil 8.5 oz (340 g)
- Parsley to taste
- Thyme to taste
- Dill to taste
- White pepper to taste
- Fine salt to taste
- Lemon peel - half
- for garnishing
- Pink peppercorn 7
- Ground black pepper 3
- Thyme 7 sprigs
- Potatoes 1 - small
- Ingredients for the mold
- Extra virgin olive oil to taste
- Butter to taste
How to prepare Mock Fish
To prepare the mock fish, start by boiling the potatoes, unpeeled and cut in half (this way they will take less time to cook), in plenty of cold salted water for about 12 minutes after it starts boiling (1-2). Meanwhile, drain the tuna well using a strainer 3
and blend it with a mixer until it reaches an almost creamy consistency 4. When the potatoes are ready (check their cooking by testing with a toothpick: they should be soft), peel them and pass them through a food mill 5. Add the tuna and mix the two ingredients very well, using a spatula: you should obtain a compact and homogeneous mixture 6.
At this point, add the thyme 7 and dill 8, which you have previously cleaned and leaves removed, then also the chopped parsley 9
and the grated zest of half a lemon 10. Mix well to combine all the ingredients and adjust the salt and pepper. Now take a fish-shaped mold, grease it with a tablespoon of oil 11 and a knob of butter 12,
then fill it with the tuna and potato mixture, leveling the surface well 13. Place the mold in the fridge, covered with plastic wrap 14, and let it rest for at least 2 hours. Meanwhile, prepare part of the garnish: cut a washed and peeled potato into very thin slices, then place the slices on a baking sheet covered with parchment paper, sprinkle them with oil and salt 15
and bake at maximum power for 7-8 minutes, until they are golden 16. Once the potatoes are cooked, set them aside to cool. After the necessary time, take the fish out of the fridge and place it on a serving dish, where you have previously put some lamb's lettuce, cleaned and carefully washed. Start decorating the fish by placing the pink peppercorns to form the mouth 18,
the black peppercorns to create the eye 19 and the roasted potato slices to form the fish scales 20. Finish by placing thyme sprigs to draw the outline of the head and decorate the tail 21. Your mock fish is ready to be served at the table: you will surprise your guests with the originality of the presentation!