| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Superchefs |
4 |
Servings |
INGREDIENTS
| 25 |
g |
Chopped chives, 1oz |
| 400 |
g |
New Potatoes, 14oz |
| 50 |
g |
Shallots, 2oz |
| 50 |
g |
Creme fraiche, 2oz |
| 100 |
g |
Shallots, 3 3/4oz |
| 100 |
g |
Carrots, 3 3/4oz |
| 25 |
g |
Garlic, 1oz |
| 10 |
g |
Saffron filament, 1/2oz |
| 250 |
|
White wine, 9fl oz |
| 250 |
|
White wine vinegar, 9fl oz |
| 100 |
|
Olive oil, 3 1/2fl oz |
| 10 |
g |
Sugar, 1/2oz |
| 4 |
|
Fillets mackerel |
INSTRUCTIONS
Dice the new potatoes into 1cm dice, then cook the new potatoes in
boiling salt water until soft. Drain them and put back into pan and
bind with the chopped chives and creme fraiche. Boil the wine,
vinegar, sugar and saffron and reduce by half. Finely slice the carrot
shallots and garlic and cook in the olive oil, then add to the wine
and saffron reduction. Press the potato salad into a cutter. Pan fry
the mackerel skin side down until golden brown and then turn over and
finish on the fresh side. Sit on top of the potato salad and top with
the Escabeche dressing. Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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