Potato Galette
Do not soak potatoes in water to preserve the adhesive properties of the starch
How to make it
1
Peel the potatoes, cut them into strips, rub with a pinch of salt, and squeeze out the water
2
Cut the red snapper into 6 equal pieces and season with salt and pepper
3
Wrap the three slices of [2] in [1] and press firmly with your hands to make them stick together like a batter, then drain well
4
Heat olive oil and butter in a frying pan and fry [3] over low heat until golden brown on both sides
5
(Making the sauce) Put olive oil and garlic in a frying pan and heat. Once fragrant, add A and cook over low heat until the cherry tomatoes are soft
6
Place (5) on a plate, top with (4), then top with sour cream and sprinkle with green onions
Ingredientsfor 2 people
-
- Yukon Gold variety)
- 1 piece
-
- Red sea bream or any white fish is fine.
- 100g
-
- salt
- A little
-
- coarsely ground black pepper
- A little
-
-
olive oil
!
- 1 tablespoon
-
olive oil
-
- butter
- 1 tablespoon
-
- garlic sauce
- 1/2 piece
-
-
olive oil
sauces
!
- 1 tablespoon
-
olive oil
sauces
-
[A]
- the cherry tomatoes in half.
- 8 pieces
-
- coarsely shredded basil
- 3 sheets
-
- salt
- A little
-
- coarsely ground black pepper
- A little
-
- For sour cream finishing
- Appropriate amount
-
- Green onions for garnish, finely chopped
- Appropriate amount
[PR]
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