Skins fried haddock with marinated potatoes, herbal cocktail and parsley foam

Ingredients for Skins fried haddock with marinated potatoes, herbal cocktail and parsley foam

Instructions for Skins fried haddock with marinated potatoes, herbal cocktail and parsley foam

To prepare the Skins fried haddock with marinated potatoes, herbal cocktail and parsley foam recipe, please follow these instructions:

Marinated potatoes: boil the potatoes with the peel on, and tamper-proof.
Cut into slices in a deep Bowl. Fintsnittede garlic and shallots, vinegar and olive oil is poured into a pan, heats up and poured over the potatoes which draws in 24 hours.

Parsley foam: Chicken broth and pressed garlic cooked in for half. Add sour cream and boil in half. Picking parsley and add the broth, let it boil with in 2 minutes, season with salt and pepper. Blend it then 5 minutes at highest speed, and term it through a fine strainer.

Herbal cocktail: bell peppers and onions cut into slices. Sauté the onions in a little oil until soft, then add the bell pepper and cook for 10 minutes until the vegetables are soft. Add the garlic and thyme, along with tomato paste, småsimrer with a little oil until the mixture is loose.

Fish: remove if necessary. Ben. Pour a little oil in a cold pan. The spicy fish fillets with skin side down until the skin is very crisp (sprinkle a little coarse salt over the oil, then hang the skin not fixed). Turn over and FRY on the other side for 2 minutes until tender.

Serving: the potatoes be corrected and in the middle of the plate, this end served herbal cocktail and finally the fried kullerfiletter. Parsley foam is poured around the fish as garnish with a little salad.