Informations supplémentaires
30 min.
|
502 kcal
|
intermediate
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Roughly chop the parsley and the basil. Chop the garlic and the capers. Cut the potatoesà into cubes.
2. Cook the potatoes
Spread the potatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Cook in the oven for 20-25 minutes.
3. Make the sauce
In a blender or using an arm blender. Make a sauce with the parsley, the basil, half of the garlic, the capers, the anchovy paste, to taste, 1 tbsp of red wine vinegar and 60 2P | 90 3P ml of olive oil. In another bowl, combine the mayonnaise, the rest of the garlic, the smoked paprika and 1 tbsp of red wine vinegar.
4. Cook the fish
Drizzle the fish fillets with olive oil and season with salt and pepper. In a skillet, grill the fish fillets 4-5 minutes on each side.
5. Assemble the salad
Place the potatoes on a bed of arugula and garnish with the mayonnaise sauce.
6. Plate your dish
Serve the fish with the green sauce, the potato salad.
It's possible to let the children choose whether they want the sauce on the fish or on the side. Bon appétit!
2unitHaddock Loins
3unitGarlic Clove(s)
10mlAnchovy Paste
30mlCapers
1unitFresh Parsley and Basil
300gFingerling Potatoes
30mlMayonnaise
10mlSmoked Paprika
50gArugula
What you need
Baking sheet, bowls, arm blender.
502 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
31g
10%
fat
32g
49%
cholesterol
72mg
24%
fiber
3g
12%
protein
25g
saturated
5g
25%
sodium
585mg
24%
sugar
3g
trans
0g