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.
-
120 minMain dishvegetable stock cube, water, butter, thick leek, big potatoes, soft goat cheese, sliced parsley, White bread, garlic, olive oil, leg ham,warm ham with persillade and stuffed potato -
25 minMain dishunpolished rice, steak, garlic, Red pepper, fresh ginger, ground cumin, Japanese soy sauce, broccoli florets, wok oil, lime,stir-fried broccoli with steak and red pepper -
15 minMain dishspiced potatoes rosemary, Red pepper, olive oil, garlic, Spinach, pitten mix roasted, soft goat cheese,potato wedges with spinach and goat cheese -
20 minMain dishchicken breast, smoked salmon, basil leaves, chicken fond, chicken bouillon, lemon,rosette of chicken and smoked salmon
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it