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Dorada a la plancha | Canarian Fish Delight
(0)
40 min
Under an hour
Gurkerl Küche
Knusprig gebratene Goldbrasse nach kanarischer Art, serviert mit traditionellen salzgerunzelten Erdäpfeln (Papas arrugadas) und einer herrlich frischen, pikanten Mojo Verde aus Koriander und Knoblauch.
Ingredients
Preparation method
Prepare the papas arrugadas
Wash the baby potatoes thoroughly, but leave them unpeeled. Place them in a small pot and cover with just enough water. Add the sea salt – the water should be very salty, similar to seawater.
Boil the potatoes over medium heat for about 20 minutes until cooked through. Drain the cooking water completely and place the pot back onto the still-warm stovetop.
Leave the potatoes in the uncovered pot to steam off for 2–3 minutes, shaking constantly, until the remaining water has evaporated and a fine, white salt crust and the characteristic wrinkled skin form on the peel.
Chef's tip
Oven success tip: If you are preparing thicker fish, sear the sea bream over high heat for only 3 minutes per side, then finish cooking in the oven at 160 °C convection for about 8–10 minutes until juicy.
Mojo variation: The green mojo tastes best fresh, but can be kept airtight in the refrigerator for up to a week, covered with a thin layer of olive oil.
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