Ensalada de patata, pimientos asados y ventresca de bonito

Go to Image Potato salad, roasted peppers and white tuna belly fillets
Where

Serves 4:

  • Sliced Confit Potatoes
  • Roasted and Peeled Red and Green Peppers
  • Tomato Concasse or Poached, peeled and deseeded
  • Bonito Belly Fillets
  • Balsamic Vinegar of Modena Reduction
  • Onion Vinaigrette
  • Pepper
  • Egg
  • 3/4 of Oil
  • 1/4 Vinegar

Presentation:

We draw a grid with a reduction of Modena, on which we place a bed of various lettuces. Then, with the help of a mould, place the potato confit on the base, on top of which we place the roasted green pepper and the roasted red pepper. On top of this, the tomato concassé and finally, covering the potato, peppers and tomato montadito, place the thinly sliced belly fillets.

To decorate the dish, add the chives and vinaigrette.