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BREAM AND POTATO CARPACCIO IN PEA GRIBICHE SAUCE WITH CHIVES

Ingredienti per 4 persone

  • 6 potatoes for boiling/steaming (approximately 500 g) (e.g., Rooster potatoes)
  • 150 g peas (fresh or frozen)
  • 2 skinless cod or hake fillets sliced into carpaccio
  • 1 bunch of chives
  • 1 egg

Gribiche sauce

  • 2 tbsp balsamic vinegar
  • 6 tbsp olive oil
  • 1 tbsp wholegrain mustard
  • Salt and pepper (seasoning)
EUPOTATOES28755 website 820x480 recipes 01 62
Preparazione: 5 MIN Cottura: 8 MIN
  1. Wash the potatoes.
  2. Place them in a suitable bowl and half cover with water. Defrost, if necessary, the peas.
  3. Cover with cling film and cook in the microwave on full power for 8 minutes.
  4. Meanwhile, boil the egg and finely chop the chives. Shell and chop the egg.
  5. Make the gribiche sauce: mix together the balsamic vinegar, salt, pepper, mustard, and olive oil in that order.
  6. Add the chives, uncooked peas, and the chopped egg.
  7. Peel the potatoes and cut into 5 mm slices.
  8. Arrange them on four plates, in a flower shape, alternating potatoes and fish.
  9. Drizzle with gribiche sauce.
  10. Place in the refrigerator for 15 minutes and serve chilled.

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Lekker van bij ons Bord Bia European Potato Trade Association
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