Kornspitz di Mare
My favourite Kornspitz
INGREDIENTS (PER KORNSPITZ)
| 40 g fillet of sea bass |
| 50 g floury potato |
| 10 g mixed salad (lettuce hearts, radicchio, frisèe) |
| 5 g mayonnaise |
| 5 g sundried tomato |
| 5 g olives |
| Rosemary |
| Garlic |
| Lemon |
| 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) |
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.