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Char on artichokes cooked on low temperature, potato chips from Val Pusteria and Sardinian tomatoes

A recipe by Eugenio, chef of Restaurant fino

Recipe for 4 people
Preparation time: 40 min

Char fish 1200 gr
Artichokes 400 gr
Potatoes from Val Pusteria 200 gr
Tomatoes from Sardinia 300 gr
Marjoram, seed oil, olive oil, salt
Garlic 1

Wash and eviscerate the fish. Create portions of 200-220 gr. each. Finally put the salt on the fish and put it in the fridge for 20 minutes. Wash the artichokes and remove the leaves and cut the peaks. Sizzle slowly in a pan the garlic, add the artichokes for 20- 25 minutes. When the liquid is gone, add the marjoram and some olive oil.
Wash the potatoes and cut them in very thin slices. Put them in cold water for 10 minutes. After that, dry them and fry them in seed oil at the temperature of 150-160° C. Prepare some other seed oil in a separate pan and heat it. Fry the fish for 4 minutes. Wash the tomato and cook it in olive oil at a temperature of 65° C. Serve everything and enjoy your meal!
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