Hello there! I made this dish the other day and thought it was one of my best dishes. The contrast of flavours and textures worked out beautifully. This dish basically consists of three parts, the potato rosti, the fillet of fish and the onion confit. Let me explain to you what I did (if I can remember, because I always cook from the heart). Ok, I think that all you need is in the following list:
- 1 sea bream (filleted)
- 1 large potato
- 1 onion
- olive oil
- salt and pepper
- 1 teaspoon of white wine vinegar
- 1 clove of garlic (thinly sliced)
- 1 teaspoon of carrots (brunoise)
- pinch of paprika
- lemon zest
First of all, cut the onion into thin slices and add them to a pan with olive oil. When the olive oil starts to sizzle, turn the heat to medium low. Let the onion make sweet love with the olive oil. On to the potato. Just use your mandolin to cut thin strips of potato, or alternatively use a knife. With a cloth, try to squeeze most of the water you can from the potato. After that, season with salt and mold the potato strips into a nice size burger. Pop it in the oven at 200ºC and cook until the edges are golden brown just like in the picture above. When the onion starts to get all softy, add the vinegar, the garlic, the carrots and the paprika and let it cook a little more. We want the onions to get really soft. All you need to do now is cook the fish. Just season the fish with salt and pepper and cook it in a pan with olive oil, and you are done. You can plate like I did, or try to make something of your own. It’s up to you. Don’t forget to add the lemon zest on top of the onion confit. Other than that, have fun cooking.
