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POTATO AND SOLE MILLE-FEUILLE TOPPED WITH CHOVAS REDFISH CREAM
POTATO AND SOLE MILLE-FEUILLE TOPPED WITH CHOVAS REDFISH CREAM
Servings
Ingredients
  • 1 large potato
  • 1 filleted sole
  • 1 jar Chovas Redfish spread
  • 150 g Chovas salmon cream
  • Sunflower oil
  • Salt
  • pepper
Servings
Ingredients
  • 1 large potato
  • 1 filleted sole
  • 1 jar Chovas Redfish spread
  • 150 g Chovas salmon cream
  • Sunflower oil
  • Salt
  • pepper
POTATO AND SOLE MILLE-FEUILLE TOPPED WITH CHOVAS REDFISH CREAM
Instructions
  1. Peel the potato and slice it into pieces of about one centimetre. Fry on a low heat until golden and set aside. Cut the sole fillets to the same size as the potatoes. Peel potato and slice it into pieces of about one centimetre. Fry over a low heat until brown and set aside. Cut the sole fillets at the same size as the potatoes.
  2. Put a little oil on a saucepan and sauté a little flour. Add cream and Chovas red fish spread, and stir to emulsify. Grill fish with a little salt and pepper.
    Receta de Milhojas de patata y leguado con crema Chovas de Pescaviar
  3. Serve in layers: first a base of potato, then fish, then potato, etc. and top with the sauce, which should be very hot.
    Receta de Milhojas de patata y leguado con crema Chovas de Pescaviar
Recipe Notes

Chovas cabrachovas Pescaviar. 680x500

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