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Dorada con Patatas a lo Pobre | Spanish Gilthead Sea Bream on Braised Potatoes
(0)
35 min
Quick
Knuspr-Küche
Saftig auf der Haut gebratenes Doradenfilet auf einem andalusischen Klassiker: Patatas a lo Pobre. Langsam im Olivenöl geschmorte Kartoffelscheiben mit süßem Paprika, Zwiebeln, feinem Knoblauch und einem Hauch Weißweinessig vereinen sich zu einem herrlich aromatischen spanischen Fischgericht.
Preparation method
Preparing Patatas a lo Pobre
Peel the waxy potatoes and cut them into slices approx. 4–5 mm thick. Peel the onion and slice into thin half-rings. Wash, deseed, and cut the red bell pepper and pointed pepper into strips. Peel the garlic cloves and cut into thin slices.
Heat a generous amount of olive oil (approx. 40 ml) in a large pan over medium heat. Add the potato slices, onions, and pepper strips. Season with sea salt and freshly ground pepper. Cover and let braise gently over low heat for about 18–20 minutes until the vegetables are velvety soft.
In the last 3 minutes, stir in the garlic slices and sauté briefly. Remove the lid, deglaze with white wine vinegar, and let it reduce briefly. Remove from the heat and keep warm.
Chef's tip
For authentic patatas a lo pobre, the potatoes should gently confit and braise in olive oil rather than being fried – this allows them to absorb the full flavour of the peppers and onions.
The splash of white wine vinegar perfectly balances the richness of the olive oil and lends the dish a delicate, fresh note.
40 min
Under an hour
