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Pan-Fried Sea Bass with Mojo Verde | Crispy & Spicy
(0)
45 min
Under an hour
Gurkerl Küche
Holen Sie sich kanarisches Urlaubsflair nach Hause: Knusprig auf der Haut gebratenes Wolfsbarschfilet trifft auf original kanarische Runzel-Erdäpfel in feiner Salzkruste und eine herrlich frische, pikant-würzige Mojo Verde aus Koriander und grünem Paprika.
Ingredients
Preparation method
Papas Arrugadas (Wrinkled Potatoes)
Thoroughly wash the waxy baby potatoes, leaving them unpeeled. Place them in a pot and add just enough cold water to barely cover the tubers.
Add the coarse sea salt (approx. 3 tbsp). Cook the potatoes over medium heat for approx. 20–25 minutes until tender and the tip of a knife easily slides into them. Drain the remaining cooking water completely.
Return the pot with the moist potatoes to the hob. Shake gently over low heat until the remaining moisture has evaporated and a fine, white salt crust as well as the typical wrinkled appearance forms on the skin. Keep warm.
Chef's tip
For authentic Papas Arrugadas, the potatoes must never be peeled – the delicate skin absorbs the sea salt film perfectly and gives the potatoes their characteristic bite.
Mojo Verde tastes even more intense when allowed to infuse for 15 minutes before serving. Leftovers can be kept fresh in the refrigerator for up to 4 days when covered with a thin layer of olive oil.
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