Category
Fish
Setup time
Medium
Difficulty
Medium
Cost
Intermediate
To enjoy
With friends
Nº of people
4 pessoas
Ingredients
100ml of Victor Guedes Extra Virgin Olive Oil Reserve
- 4 sea bass fillets (around 400g each)
- 460g of potatoes
- 80g of onions
- 40g of grated carrots
- Ginger, to taste
- Lemon, to taste
- 100ml of white wine
- 20ml of white wine vinegar
Method of preparation
1
In a baking tray, place the vegetables, half of the olive oil, the white wine vinegar, the white wine and the lemon juice.
2
Add the rolled sea bass fillets and cover them with tracing paper.
3
Boil the potatoes with skin, drain, peel and crush them with a fork, adding the remaining olive oil.
4
Make mash potato quenelles (shaped like codfish pastries) and place the sea bass fillets on top, drizzling with the potatoes and vegetables cooking stock.
