Potato soup with morsels of snapper with herbs
Instructions
Peel the potatoes, cut into julienne.
Merge to fried onion, cover with water and cook 15 minutes.
Add a little milk and blend to puree.
Sprinkle with chopped fresh herbs snapper fillet, wrap it like a roulade and cook it in a pan with a little oil for 5 minutes.
In a separate skillet to braise the remaining onion with a little oil.
Join the flesh of the tomatoes in pieces and a little brown sugar.
Cook for 5 minutes and blend in cooking.
Serve the fish roulade on creamy potatoes and garnish with tomato jam drops.
