Potato Salad in Parmesan Basket with Fried Sea Bream
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 527 kcal | (25 %) | ||
| Protein | 35.9 g | (37 %) | ||
| Fat | 36.7 g | (32 %) | ||
| Carbohydrates | 13.5 g | (9 %) |
Ingredients
- Ingredients
- 100 grams Parmesan
- 300 grams potatoes
- 100 grams French bean
- 60 grams black Olives
- 4 Cherry tomatoes
- 1 shallot
- 4 per anchovy Sea bream fillet (120 grams)
- 10 Tbsps olive oil
- 2 Tbsps White vinegar
- salt, peppers
- Lettuce
Preparation steps
Finely grate Parmesan cheese on a box grater. Heat a small nonstick pan and pile a quarter of Parmesan in a circle of about 9 cm (approximately 3 1/2 inches) in diameter. Melt until golden brown at low temperature. Remove from pan, place on an inverted cup and turn edges a little. Make 3 more cups in a similar manner. Allow the parmesan baskets to cool.
Peel potatoes and cut into about 5 mm (approximately 3/16 inch) cubes. Cook until tender in salted boiling water with green beans then drain and rinse with cold water.
In the meantime, cut olives and cherry tomatoes into quarters. Peel shallot and cut into small cubes. Add diced potatoes, green beans, olives, anchovies and cherry tomatoes in a bowl. Combine white wine vinegar, 8 tablespoons olive oil, salt and pepper into a vinaigrette, drizzle over the salad and let stand for about 20 minutes.
Fry sea bream in remaining olive oil in a nonstick pan on each side for 4-5 minutes. Season with salt and pepper. Fill Parmesan basket with salad and serve with fish fillet on plates.