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Cooking Recipe Video : Back of grouper corolla of potatoes crystallized tomatoes with the herbs

 


    Restaurant: Le Mahatma
Phone:
 +33 4 92 99 72 0
Website:
Address:
 "5, rue Francois Eine
"After satisfying Gerard Depardieu with his famous chicken in salt crust with garrigue fla...
Back of grouper corolla of potatoes crystallized tomatoes with the herbs
Recipe Description:
Empty fish, raise in nets, carve in sections and reserve. Prune the tomatoes, cut them four of them and core. Arrange them on an ovenproof dish, water a net of olive oil, garlic, cooking salt, fresh thyme and tails of basil. Place to the oven to 100 degrees, during 1 hour. Withdraw them from the oven, grind them, add basil chiseled to the knife, reserve then. Croustille of potatoes: Peel the potatoes, cut them plug some and in fine gills, with the help of the mandolin. Make precook them in an anti-adhesive frying pan, drain them before arranging them in corollas of 10 cm on a sulphurized paper, reserve. Sauce: Whiten about ten leaves of basil, flat parsley and chervil, mix the whole then. Incorporate 10 cl of virgin oil, season salt, of pepper, of a d pepper tip
Seafood & Fish Cooking Recipes on Videos
Servings:
 4 People
Cooking recipe time in minutes:
 90
Recommended wine with the dish:
 Auxey-Duresse
Difficulty level:
 Easy

Back of grouper corolla of potatoes crystallized tomatoes with the herbs

 Rezeptvideo drucken
          Cooking Recipe Ingredients:
• 550 g of grouper in net • 500 g of tomatoes • 500 g of potatoes • 10 cl of olive oil • 1 boot of basil • pepper of Espelette, salt, pepper • 30 g of garlic • thyme, laurel
     Cooking recipe preparation instructions:
Empty fish, raise in nets, carve in sections and reserve. Prune the tomatoes, cut them four of them and core. Arrange them on an ovenproof dish, water a net of olive oil, garlic, cooking salt, fresh thyme and tails of basil. Place to the oven to 100 degrees, during 1 hour. Withdraw them from the oven, grind them, add basil chiseled to the knife, reserve then. Croustille of potatoes: Peel the potatoes, cut them plug some and in fine gills, with the help of the mandolin. Make precook them in an anti-adhesive frying pan, drain them before arranging them in corollas of 10 cm on a sulphurized paper, reserve. Sauce: Whiten about ten leaves of basil, flat parsley and chervil, mix the whole then. Incorporate 10 cl of virgin oil, season salt, of pepper, of a d pepper tip
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