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Fish

Sea Bass Loins cooked in a Short Stock, Aromatic Vegetables from the same Stock and Mashed Potatoes

Fish

Sea Bass Loins cooked in a Short Stock, Aromatic Vegetables from the same Stock and Mashed Potatoes

Salads

Lettuce Salad with sliced Goat Cheese, Almonds and Honey

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Recipe
Type of meal
Main course
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Setup time
30min
Difficulty
Easy
Nº of people
4 people

Ingredients

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

1

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.

2

Place the sea bass loins, rolled, cover with baking paper and bake for 25 minutes at 150ºC.

3

Boil the potatoes with the skin, drain, peel and smash with a fork, adding the rest of the Gallo Reserve Olive Oil.

4

Make pasties with the mashed potatoes and place the sea bass loins and some of the broth from cooking and the vegetables.

Chef Tips

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!