Recipes

Ingredients (per Kornspitz):

40 g fillet of sea bass
50 g floury potato
10 g mixed salat (lettuce hearts, radicchio, frisée)
5 g mayonnaise
5 g sundried tomato
5 g olives
Salt, pepper
Lemon, garlic
Olive oil  

NUTRITIONAL VALUES (PER KORNSPITZ):

ca. 350/1.468 Energy kcal/kj
ca. 12,7 Fat (g)
ca. 2,9 thereof saturated fatty acids (g)
ca. 39,3 Carbohydrates (g)
ca. 1,1 thereof sugar (g)
ca. 6,9 Dietary Fibre (g)
ca. 15,7 Proteins (g)
ca. 1,6 Salt (g)

BREAD UNITS (BU):

ca. 3,3 BU (1 bread unit corresponds to 12 g carbohydrates)
Kornspitz di Mare

 

Yin and yang, inhale and exhale, tension and relaxation – in Tatjana’s case, one has to add competition and ocean to this group of complementary opposites. In competitions, Tatjana is one of the fastest women in Europe; on the road, she would probably be flashed. Pure power. Then there’s the sea. Here she finds peace, exchanging the dust of the track in her shoes for the fine sea sand between her toes. It’s pure relaxation and the perfect time to enjoy her favourite food – fish – preferably light and easy.

Preparation:

Of the things we bring back from our holidays, one of them is the memory of the tastes we enjoyed. For this one that smacks of the sea we need a fresh sea bass fillet. This is cut into smaller fillets, which are then quickly fried on both sides in hot olive oil. Add a bit of salt and a few splashes of lemon juice.

Now for the potatoes… Peeled or not (as preferred), cut into sticks or wedges, coat with olive oil, salt and pepper, and spread out on a baking tray. Bake at about 180 °C until golden. When you’re happy with the colour, remove from the oven and leave to cool.

For the bed of salad, it’s best to choose a mix of peppery, bitter (frisée, radicchio) and more neutral leaves (butter lettuce) to satisfy all the taste buds. Lightly marinate with olive oil, a few splashes of lemon juice and a little salt.

Spread a bit of aioli onto the bottom half of the Kornspitz. For this, all you need to do is season your mayonnaise with a little garlic before spreading it on. Add the slightly marinated salad, top with wedges and then with fish. Finish off the dish with black olive slices and some finely chopped sundried tomato. By the way, Tatjana grabbed the Kornspitz and ran off, somewhere in the direction of…..pursuit was hopeless; we were clearly at a disadvantage!

Rock the party

With the SOLETTI Mini-Kornspitz®
See details

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