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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 50 - Grilled Sardines, Potato Sand, Potato Puree and Tomato Salad


Georgia Barnes

Grilled Sardines, Potato Sand, Potato Puree and Tomato Salad

Serves 1

 

Potato Sand

230g starch potato (brushed/dutch cream)

250ml oil, for frying

 

Potato Puree

650g desiree potato, peeled and diced

80g butter

110ml cream

salt and pepper, to taste

 

Tomatillo and Tomato Salad

4 roma tomatoes, chopped

2 heirloom tomato, chopped

5 tomatillos, chopped

2 tbsp chopped dill

2 tbsp chopped parsley

2 tbsp chopped chives

salt and pepper, to taste

 

Sardines

4 large sardines (approx. 140g each), butterflied and de-boned

2 tbsp oil

 

Garnish

Dill

Parsley

Chives

 

  • To make the potato sand, place potato in a food processor and process until fine. Tip out into a clean tea towel and squeeze dry. Transfer to a tray and leave to dry 5 minutes. Heat oil in a saucepan, once hot, sprinkle in potato and fry 170-180c until golden brown. Remove from oil by straining and drain on paper towel. Set aside.
  • To make the potato puree, bring salted water to a boil. Add potato and cook until tender. Drain potato and pass through a drum sieve (or mash). Add butter and cream and stir until smooth. Season and set aside, keeping warm.
  • To make the salad, place 2/3 tomato and tomatillos in a food processor and process until smooth. Pass through a sieve. Season with salt and pepper and add remaining chopped tomatoes and tomatillos. Set aside.
  • To cook the sardines, place a grill pan on high heat and drizzle with oil. Season sardine with salt and pepper and fry, skin side up, for 30 seconds. Turn fillets over and fry until cooked through, about another 30 seconds. Remove from pan and allow to rest.
  • To serve, place potato puree on the serving plates. Sprinkle over potato sand and add sardines. Add salad and garnish with herbs.

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