HAKE “COCOCHAS” OMELETTE

FOR 1 PERSON
Difficulty: Easy
Preparation: 15min

INGREDIENTS

  • 3 Cocochas (hake cheeks)
  • 2 eggs
  • Olive Oil
  • Salt
  • Pepper
  • Beansprout

PREPARATION

Stir fry the cocochas with some olive oil in the frying pan. Beat the eggs in a bowl, add some salt and pepper and the cocochas.

 

Place a cylindrical mold in the same frying pan you have previously browned the cocochas and heat it up. Pour the eggs in the mold and cook them just as any omelette. Remove from the mold, decorate with the beansprout and serve.

THE CHEF’S ADVICE
Omelette texture is better if you don’t beat the eggs too much.

POTATO ROSTI

FOR 4 PERSONS
Difficulty: Easy
Preparation: 30min

INGREDIENTS

  • 500gr Potatoes
  • Butter
  • Salt
  • Pepper
  • Nutmeg

PREPARATION

Boil the potatoes during 2 minutes and let them cold. Shred them and add some salt, pepper and nutmeg.

Add some butter in a nonstick frying pan and cook both sides of the shredded potatoes as if they were an omelette until crispy outside. Serve hot.

THE CHEF’S ADVICE
Wait one day to shred the boiled potatoes to make this process easier.

TALEGGIO CHEESE IN BREADCRUMBS WITH BILBERRY JAM

FOR 2 PERSONS
Difficulty: Easy
Preparation: 15min

INGREDIENTS

  • Taleggio cheese
  • Flour
  • Eggs
  • Beer
  • Toasted bread
  • Bilberry jam
  • 1 liter olive oil

PREPARATION

Mix flour, eggs and beer to get a pastry thick enough to breadcrumb taleggio cheese. Heat up olive oil in a wok on high flame and fry cheese. Once fried, put the cheese on absorbent paper. Serve the cheese with bilberry jam and a slice of toasted bread.
THE CHEF’S ADVICE
Freeze the cheese before cooking to melt it just right.