Filter
Reset
Sort ByRelevance
Katrinika
Tartare with baked potatoes and chicory salad
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the chives into pieces of 0.5 cm.
-
Cut the chicory into bars of three cm.
-
Cut the radishes into slices.
-
Heat three quarters of tablespoons of olive oil in a skillet, pour the potatoes through and fry them for five minutes.
-
Then remove the lid from the pan and fry until golden brown in five minutes, shoving regularly.
-
Sprinkle the tarttails with salt and freshly ground pepper and brush them with olive oil.
-
Fry them in a hot grill pan in a nice brown for six minutes and rosé inside.
-
Turn them after three minutes.
-
In a salad bowl, stir together the yoghurt dressing, eggs and chives and scoop the chicory, rocket and radish slices.
-
Serve the tartaries on plates with the potatoes and chicory salad next to it.
-
30 minMain dishtarly, onions, garlic, Red pepper, corn chicken fillet, butter, tomato cubes, green beans,corn chicken in spicy tomato sauce
-
25 minMain disholive oil, garlic, farmers soup vegetables, zucchini, dried Italian herbs, vegetable stock, tomato juice, mini penne, small jar of white beans, beef bratwurst, Pesto, grated cheese,easy minestrone
-
50 minMain dishfresh cod fillet, Thai wok vegetable, cocktail shrimp, ginger powder (djahé), chili powder, medium sized egg, creme fraiche, grated old cheese 48,cod prawn dish from the oven
-
25 minMain dishgame pen, traditional olive oil, lemon, garlic, asparagus broccoli, ready-to-eat avocado, baharat spice mix, fresh salmon fillet, wild spinach,spelled pasta with avocado and salmon
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it