Prepare the potato and cut into thin slices, season with salt and oil and build up into 12 piles. Cook in the oven at 180 °C for around 15 minutes. While you are waiting fillet the sea-bass into 16 thin slices. Scald the basil in boiling water, drain and blend with the pine nuts, oil and garlic to obtain a runny cream. Alternate one crown of potatoes with 2 slices of sea-bass, some stracchino and salt; continue layering potatoes, fish and stracchino, finishing off with a layer of potatoes. Cook in the oven at 180 °C for 15/18 minutes; pour the basil sauce into a plate and lay the potato slices with sea-bass on top, straight from the oven.
Potato slices with sea-bass and stracchino Primolight in basil sauce
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Tomasoni product
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Otherinredients
1 kg sea-bass
4 medium yellow-flesh potatoes 50g basil 10 pine nuts 1 small garlic clove 150g Primo Light stracchino 150g extra virgin olive oil Salt to taste. |
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Difficulty
High
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Course
First course
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Preparare le patate e tagliarle a rondelle molto sottili, condire con sale e olio e formare 12 corone di patate. Cuocere in forno a 180° per circa 15 minuti. Nel frattempo filettare la spigola e ricavare 16 fette sottili.
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