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Dorada con Mojo Verde | Canarian Sea Bream
(0)
35 min
Quick
Knuspr-Küche
Knusprig gebratenes Doradenfilet auf der Haut, serviert mit traditionellen kanarischen Runzelkartoffeln (Papas arrugadas) und einer herrlich aromatischen, frischen Mojo Verde aus Koriander, Petersilie, Knoblauch und feinstem Olivenöl.
Preparation method
Prepare Papas Arrugadas
Thoroughly wash the small, waxy potatoes, but do not peel them. Place them in a pot and cover with water (the potatoes should just barely be covered with water). Add the sea salt (approx. 2 tbsp or 30 g) and bring to a boil.
Cook the potatoes over medium heat for about 20 minutes with the lid slightly open until tender. Drain the remaining cooking water completely. Return the pot to the still-hot stove burner and let the potatoes steam off for 2–3 minutes while swirling gently, until the typical white salt crust and wrinkled skin form.
Mix Fresh Mojo Verde
Wash the coriander and parsley, shake dry, and roughly chop them including the stems. Peel and roughly chop the garlic.
Chef's tip
For especially authentic papas arrugadas, it is best to use small baby potatoes or waxy new potatoes.
Mojo verde tastes most intense when freshly prepared, but keeps easily covered in the refrigerator for 2 to 3 days.
40 min
Under an hour
