Type of mealMain course
Nº of people
1dl Gallo Extra Virgin Olive Oil Reserve
200ml Gallo Sparkling Vinegar
- 4 Sea bass (+- 400g/each)
- 460g Potatoes
- 120g Onions + grated carrots + ginger + lemon
- 1dl White wine
Method of preparation
Place the vegetables and ginger on a tray, drizzle with half of the Gallo Reserve Olive Oil, Gallo Sparkling Wine Vinegar, white wine and lemon juice.
Place the sea bass loins, rolled, cover with baking paper and bake for 25 minutes at 150ºC.
Boil the potatoes with the skin, drain, peel and smash with a fork, adding the rest of the Gallo Reserve Olive Oil.
Make pasties with the mashed potatoes and place the sea bass loins and some of the broth from cooking and the vegetables.
The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference.
Experiment and share your incredible combinations!