Mediterranean trilogy
With potato as a base, you can taste the sun, the sea and the good life in every bite.
| • 200 g Aviko Super Mash Homemade • 8 Aviko Hash Browns • 2 sun-dried tomatoes • 2 tbsp olives of your choice pitted • 2 tbsp finely chopped herbs • 12 tbsp extra virgin olive oil • 4 tsp lime and/or orange zest • 1 tsp za’atar | • 1/2 tsp ras el hanout • 2 lemons • 4 fresh baby sardine fillets • 12 peeled prawns • 1/2 small aubergine • 1 pointed pepper • 2 tsp finely chopped mint • and/or coriander • 1/2 clove of garlic | • Pinch ground cumin • 2 red onions • 2 sprigs of dill • 1 tsp mustard • 6 tbsp sherry vinegar • 4 tsp sugar • 200 ml red wine • 150 ml orange juice • 2 sprigs of rosemary • 4 chive flowers |
Method
Preparation: 45 minutes
- Mince the sun-dried tomatoes and olives. Mix them with the finely chopped herbs, 2 tablespoons of olive oil, lime and/or orange zest through the mashed potato. Add salt and pepper to taste and set aside.
- Mix the za’atar and the ras el hanout with 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Spoon the prawns through the Oriental marinade. Drizzle the sardine fillets with the juice of 1 lemon and 2 tablespoons of olive oil. Sprinkle with salt and pepper to taste. Let the fish fillets ‘cook’ for 10 minutes (ceviche style).
- Cut the aubergine and bell pepper into cubes. Roast the vegetables on the BBQ or in the grill pan. Finely chop the roasted vegetables and toss with the finely chopped mint or coriander and 2 tablespoons of olive oil. Season with grated garlic, ground cumin, lemon juice and salt and pepper to taste.
- Cut the red onion into half rings. Sprinkle 1 the onion with salt to draw out the moisture. Finely chop the dill. Squeeze the onion when it is soft. Mix the onion with the mustard, 4 tablespoons of olive oil and the dill. Season the onion salad with 2 tsp of vinegar and pepper.
- Dissolve the sugar in the remaining vinegar. Pour the marinade over the remaining sliced red onion. Let the pickled onion cool.
- Prepare the Hash Browns and mashed potato according to the instructions on the packaging. Reduce the red wine with the orange juice and rosemary to one-third of its original volume. Season the reduction with salt and pepper. Gril the prawns for 3-4 minutes.
- Top 2 Hash Browns with the onion salad. Top the other 2 Hash Browns with the roasted vegetables and prawns. Garnish with a chive flower. Place the Hash Browns on 4 plates.
- Spoon a quenelle of mashed potatoes between the Hash Browns. Top with the pickled onions and sardine fillets, then drizzle with the reduction of the red wine, orange juice, and rosemary.