FISH & CHIPS
* 800gr potatoes
* Borgesfrit Sunflower Oil
* 4 fish fillets (hake or cod)
* 1 egg
* Cherry tomatoes
- * Place the fish fillet and chips on the dish and garnish with a lettuce and cherry tomato salad.
Step by StepChop the potatoes and fry them in olive oil. Roll the fish fillets in batter and fry them.
A salad with Borges Modena vinaigrette will provide a colour contrast and the vegetable complement essential for the balance between fresh and fried food.
Fish has got a low content of collagen fibres, and therefore, it is more difficult to digest than meat.
Chef: Josep Maria Luque · 8cadires.com