GRIDDLED MAHI MAHI WITH A MAHÓN-MENORCA CHEESE POTATO STICK
: Main course | : 4 | : Medium
Ingredients
15 potatoes
120 g Sobrassada de Mallorca
120 g Mahón-Menorca cheese semicurado
80 g butter
480 g mahi mahi
12 g poppy seeds
1 tbsp curd
1 tbsp caviar
Instructions
Bake the potatoes in their jackets for 30 minutes at 180º C. Then peel and grate.
Grate the Mahón-Menorca cheese, heat the Sobrassada de Mallorca and drain off excessive fat.
Mix potatoes with Mahón-Menorca cheese, Sobrassada de Mallorca and butter.
Place the mixture onto a baking tray and freeze.
Once frozen, cut into rectangles of 5 cm x 2 cm.
Sear both sides of rectangle.
Then coat lateral sides of the sponge cake in poppy seeds and finish cooking in the oven.
Sear the mahi mahi.
Tomato foam
500 ml liquid released from tomato when cut
15 g lecithin
Mix together in a blender.
Spicy Salsa
½ onion
2 tomatoes
20 g coriander
7 drops Tabasco sauce
Dice everything into small cubes, mix together and use.
Presentation
Place the potato stick onto a heated plate.
Arrange to fish fillets onto the potato stick.
Spread the spicy salsa evenly over the top.
Finish off with a spoonful of tomato foam and garnish with some curd and caviar.