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YOUR JUICE WITH TOMATO VINAIGRETTE, cockles and sweet potato puree

E This is a recipe Idoate Pilar, chef of Hotel Restaurant Europe (Navarra), with a Michelin star. Like the above, it is also easy to make. I think the excellence of the dish is on the right product and the combination of ingredients. We notice that is designed by a teacher with star . RECIPE



Source: Pilar Idoate
transcript of your prescription:
Ingredients for 4 people: 4 hake loins / 1 potato (I used two: one of 300 gr. Broiler and another small to make chips) / 1 can of clams / 2 tomatoes (small red) / 150 gr. double cream kitchen / 1 knob of butter / garlic (I put 2 cloves) / chives / parsley / balsamic vinegar / olive oil / Ps

Prepared
1 .- Roast a sweet potato in the oven and when soft, crushed with the cream and butter.
2 .- In a pan with hot oil, fry the garlic (I have two teeth) part of spring onion (one heaping tablespoon) and parsley (same proportion as the onion) finely chopped.
3 .- Aside are skipped hake loins, previously salted in a pan with a little oil, add the sauce of garlic and insert in the oven preheated to 160 º for ten minutes.
4 .- To make the tomato vinaigrette and cockles, peeled tomatoes, seeds were removed and cut into cubes. Next, chop the remaining onion and in a bowl, mix the tomato, salt, balsamic vinegar (3 tablespoons sop.) Olive oil (9 tbsp. Sop.) And cockles, well drained . 5 .-
For presentation, place the fish in the center of a plate, has a string of sweet potato puree on one side and on the other, tomato vinaigrette and cockles. Finally, decorate with sheets of fried potato.

The Recap:

need 4 fresh hake loins, bone-free.


vinaigrette For accurate olive oil and balsamic vinegar (three parts oil to one part vinegar), tomato, onion, canned clams, salt and pepper.

Tomatoes seeded with a teaspoon. You can use the pulp for other preparations. An example: a ripe avocado chafar + few drops of lemon with a fork, spread one slice of bread with the pasta and put up the "tomato caviar 'surrounding it with an anchovy.


then chop the tomatoes.


also dice your vinaigrette, chives and parsley. The latter was really only for hake, but I was wrong, and I also put the vinaigrette. I have to say that does not interrupt. I liked it.


Coupled to this, the oil, vinegar, salt and pepper. And the can of natural cockles, drained.


continue mixing ...

vinaigrette
And finally we have to be so.


To make 'chips' sweet potato, it should be cut very thin. The mandolin in this case would be much better than the knife but I have ..


Fry are set aside and placed in a paper towel to remove excess oil.

Furthermore briefly fry some garlic, chives and parsley. Book.



pan is marked on the backs of cod. Then placed in a pot or pan ... , put in the fried garlic on top, and given a stroke of oven.


For the mashed potato (batata) you need a sweet 'asado' (in the oven at 200 degrees until tender, no more) + cream + a little butter. Crushed all electric arm and go.


The emplatado would be: we will put aside the puree warm, the other a couple of tablespoons of vinegar in the hake and center it over the sweet potato chips .



Will we provide? ... Cheers

Happy week.




Music Astor Piazzolla - Oblivion - Tango (Claudia & Jean Paul Padovani Miazzo)