Anchovy with Mashed Potato and Root Vegetable

Name: Anchovy with Mashed Potato and Root Vegetable
Yield: 4
Ingredients: Anchovy; 520 g of anchovy fillets with skin; Salt and black pepper; 100 ml of olive oil; Salad; 1 package of mini-agrião; 100 g of fine-cut sweet herb; 3 spoons of lemon juice; Raspings of 1 Sicilian lemon; Salt and black pepper; Sauce; 1 spoon of soy sauce; 100 ml of olive oil; Mashed Potato; 300 g of potato skins; Salt; 3 spoons of butter; 150 ml of fresh cream; 3 spoons of milk; 1 pinch of black pepper; 50 g of root vegetable

1
Anchovy
2
520 g of anchovy fillets with skin
3
Salt and black pepper
4
100 ml of olive oil
5
Salad
6
1 package of mini-agrião
7
100 g of fine-cut sweet herb
8
3 spoons of lemon juice
9
Raspings of 1 Sicilian lemon
10
Salt and black pepper
11
Sauce
12
1 spoon of soy sauce
13
100 ml of olive oil
14
Mashed Potato
15
300 g of potato skins
16
Salt
17
3 spoons of butter
18
150 ml of fresh cream
19
3 spoons of milk
20
1 pinch of black pepper
21
50 g of root vegetable

Ingredients

1
Anchovy
2
520 g of anchovy fillets with skin
3
Salt and black pepper
4
100 ml of olive oil
5
Salad
6
1 package of mini-agrião
7
100 g of fine-cut sweet herb
8
3 spoons of lemon juice
9
Raspings of 1 Sicilian lemon
10
Salt and black pepper
11
Sauce
12
1 spoon of soy sauce
13
100 ml of olive oil
14
Mashed Potato
15
300 g of potato skins
16
Salt
17
3 spoons of butter
18
150 ml of fresh cream
19
3 spoons of milk
20
1 pinch of black pepper
21
50 g of root vegetable

Directions

1
Anchovy: divide the anchovy fillets into 4 pieces of 7 centimeters each, in the direction of length (1) and season with salt and black pepper
2
Heat the olive oil in a skillet without letting it get too hot (otherwise the fish will stick), and fry the fillets first on one side until the skin is crispy (2)
3
Flip and quickly fry the other side
4
The fillets should be slightly undercooked. Reserve
5
Salad: season the mini-agrião and sweet herb with lemon juice, lemon raspings (3), salt, and black pepper. Reserve
6
Sauce: mix soy sauce and olive oil in a bowl until well emulsified (4). Reserve
7
Mashed Potato: cover the potatoes with water, add salt to taste, and cook until they're tender
8
Peel them while still warm and pass through a ricer (5)
9
In another pan, heat butter, cream, milk, and black pepper over low heat, stirring constantly
10
Add the mashed potato and cook until it starts to release from the bottom of the pan
11
Add root vegetable and stir well
12
Remove from heat
13
Check seasoning and adjust if necessary
14
The mashed potato should be completely smooth
15
If needed, pass through a processor (6)
16
Assembly: place the hot mashed potato in the center of a deep plate, then add the grilled anchovy fillet on top of the potato (7)
17
Arrange the salad around the mashed potato and drizzle with soy sauce (8).