- COMO & THE LAKE
Chef 's recipe of the week
|The dish of the week suggested by:|
|Ligurian style croaker fish escalope|
with potatoes and artichokes
TIME: 30 minutes
INGREDIENTS FOR 4 PERSONS:
|4||SLICES OF CROAKER FISH (150 gr each)||2||ARTICHOKES CLEANED AND SLICED|
|20 gr||TOASTED PINE NUTS||60 gr||BLACK OLIVES|
|4||BOILED POTATOES||200 cl||WHITE WINE|
|200 cl||FISH STOCK||SALT, EXTRA VIRGIN OLIVE OIL, BASIL LEAVES|
|1||CLOVE OF GARLIC|
Use a drop of olive oil in pan to lightly fry the croaker fish together with the black olives and pine nuts.
Sprinkle with white wine and later add the fish stock, adjust with salt and cook for about 10 minutes on a
low flame and use a lid to cover the pan.
Aside, cut the potatoes into slices 1 cm thick and lightly fry on both sides in a pan with a drop of olive oil.
Sautée the artichokes with hot olive oil and a clove of garlic. Salt to your liking and sprinkle with white wine.
Complete the cooking when the wine evaporates.
On a large dish arrange the potatoes as a base and place the fish and its sauce on top. Complete with the artichokes. Garnish the plate with fresh basil leaves and a drop of extra virgin olive oil.