Gastronomy
Mallorcan Sobrasada
GRIDDLED MAHI MAHI WITH A MAHÓN-MENORCA CHEESE POTATO STICK
: Main course | : 4 | : Medium
Ingredients
15 potatoes 120 g Sobrassada de Mallorca 120 g Mahón-Menorca cheese semicurado 80 g butter 480 g mahi mahi 12 g poppy seeds 1 tbsp curd 1 tbsp caviar
Instructions
Bake the potatoes in their jackets for 30 minutes at 180º C. Then peel and grate. Grate the Mahón-Menorca cheese, heat the Sobrassada de Mallorca and drain off excessive fat. Mix potatoes with Mahón-Menorca cheese, Sobrassada de Mallorca and butter. Place the mixture onto a baking tray and freeze. Once frozen, cut into rectangles of 5 cm x 2 cm. Sear both sides of rectangle. Then coat lateral sides of the sponge cake in poppy seeds and finish cooking in the oven. Sear the mahi mahi. Tomato foam 500 ml liquid released from tomato when cut 15 g lecithin Mix together in a blender. Spicy Salsa ½ onion 2 tomatoes 20 g coriander 7 drops Tabasco sauce Dice everything into small cubes, mix together and use.
Presentation
Place the potato stick onto a heated plate. Arrange to fish fillets onto the potato stick. Spread the spicy salsa evenly over the top. Finish off with a spoonful of tomato foam and garnish with some curd and caviar.
Griddled Mahi Mahi with a Mahón-Menorca cheese potato stick - Recipes - Gastronomy - Balearic Islands - Agrifoodstuffs, designations of origin and Balearic gastronomy
Koldo Royo
Koldo Royo - Cooks - Gastronomy - Balearic Islands - Agrifoodstuffs, designations of origin and Balearic gastronomy
Koldo Royo
Av.Ingeniero G.Roca, 3 - Palma
Tel: 971 73 24 35
reservas@koldoroyo.com www.koldoroyo.com
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