• Cristina

Redfish and Potatoes in the Oven with French Gribiche Sauce

This is the third Christmas I spend in Portugal, giving up my mom´s sarmale for all the fish and seafood one can wish for. Since it doesn´t snow, nor does it get very cold here, the Portuguese simply don´t need the overly greasy and heavy food we´ve grown to love so much in Romania. Combining the lightness of the red fish, the homey feeling of the baked potatoes and the newness of a French sauce, the gribiche, I tried a delicious Christmassy recipe for this #homemadeMonday. I hope you love it as much as I loved cooking it!




Ingredients

(for two)


a fresh redfish (of around 700g) - this will give you around 150g of fish per person

an onion

a small to medium sized garlic

3 bay leaves

a lemon

6 - 8 small potatoes (to bake)

a tablespoon dried oregano

a tablespoon salt

a teaspoon pepper


For the gribiche sauce:


3 eggs

120g mayonaise

a teaspoon Dijon mustard

a tablespoon chopped capers

two chopped pickles

a tablespoon chopped fresh parsley

a teaspoon ground pepper

three leaves chopped pickled tarragon





Instructions


1. Slice the onion, chop the garlic and put them in a clay dish along with the three bay leaves. Put the fish on top of them. Take a lemon, squeezing half of it on top of the fish and cutting the other half in slices which you then put around the fish.





2. Cut the potatoes in quarters and add them around the fish. Salt and pepper the fish and the potatoes. Season the potatoes with oregano while you´re preheating the oven at 180 degrees. Finally, also season the potatoes with a mild olive oil.





3. Add the clay tray to the oven and let it bake for 20 minutes before taking it out, flipping the fish and letting bake for another 20 minutes.


4. While the fish and potatoes are baking, boil the eggs in water with a teaspoon pf sherry vinegar for 9 minutes. Let the cool under cold water for another 10 minutes and then peel and finely chop them into a bowl. Add the mayonaise, mustard, chopped capers, pickles, parsley and tarragon. Season with salt and fresh ground pepper to taste.


5. Once the fish and potatoes are done, let them cool for 5 minutes. Serve the gribiche on top of the potatoes and if desired, even on top of the fish.





Bon appétit!

C.





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