For ➍600 g redfish fillets
600 g endives
16 new potatoes
1 tbs ginger paste
1 tbs honey
olive oil
balsamic vinegar
flour
salt & pepper
Cut the chicory into chunks. Cook for 3 m in olive oil. Add the ginger and let simmer for 3 m. Add a few drops of balsamic vinegar and let stew. Mix honey through the endives. Season with salt and pepper.
Boil new potatoes and drain. Fry them un a little oil until golden.
Season the redfish fillets, rub them in flour. Fry in olive oil until crisp.
Arrange the endives on the plate, put the redfish fillet on it, the potatoes beside it.
Decorate with strips of blanched leek, carrot (and pepper) and a half a braised endive.
Boil new potatoes and drain. Fry them un a little oil until golden.
Season the redfish fillets, rub them in flour. Fry in olive oil until crisp.
Arrange the endives on the plate, put the redfish fillet on it, the potatoes beside it.
Decorate with strips of blanched leek, carrot (and pepper) and a half a braised endive.
