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Spicy mediterranean anchovy fillets TRATA with broccoli purée
    Ingredients
  • 1 package of TRATA on ice frozen fresh Mediterranean anchovy fillets
  • 20 ml olive oil
  • 10 gr smoked paprika
  • 5 gr cumin
  • 5 gr curry powder
  • 1 clove of garlic, finely chopped
  • For the purée:
  • 200 gr potatoes
  • 200 gr broccoli
  • 20 ml olive oil
  • 20 gr butter
  • Juice from 1 lemon
  • Salt and pepper
  • For serving:
  • Fresh mint leaves
PREPARATION
Preparation Time:30 minutes

Let the anchovy fillets thaw to room temperature. Preheat the oven to 180º C. Dry the fish fillets thoroughly with paper towels. In a bowl, mix the olive oil, paprika, cumin, curry powder, and garlic together. Add the fish fillets and mix well. Place a baking sheet in an oven tray and put the fish on it. Individual fish fillets should not touch each other. Bake for about 15 minutes until the fish becomes crunchy. In the meantime, prepare the purée. Boil the potatoes and broccoli in plenty of salted water. When the vegetables are soft, drain them but keep 200 ml of water. Move them to a bowl and add the olive oil, butter, and lemon juice, and mash until a purée forms. Use the water kept from the boiling in order to achieve the correct thickness. Add salt and pepper to taste. Serve the purée hot, with the fish fillets on top. Add a little olive oil and some mint leaves.

Recommended products
for the recipe
Spicy mediterranean anchovy fillets TRATA with broccoli purée
  • 1 package of TRATA on ice frozen fresh Mediterranean anchovy fillets
  • 20 ml olive oil
  • 10 gr smoked paprika
  • 5 gr cumin
  • 5 gr curry powder
  • 1 clove of garlic, finely chopped
  • For the purée:
  • 200 gr potatoes
  • 200 gr broccoli
  • 20 ml olive oil
  • 20 gr butter
  • Juice from 1 lemon
  • Salt and pepper
  • For serving:
  • Fresh mint leaves

Let the anchovy fillets thaw to room temperature. Preheat the oven to 180º C. Dry the fish fillets thoroughly with paper towels. In a bowl, mix the olive oil, paprika, cumin, curry powder, and garlic together. Add the fish fillets and mix well. Place a baking sheet in an oven tray and put the fish on it. Individual fish fillets should not touch each other. Bake for about 15 minutes until the fish becomes crunchy.
In the meantime, prepare the purée. Boil the potatoes and broccoli in plenty of salted water. When the vegetables are soft, drain them but keep 200 ml of water. Move them to a bowl and add the olive oil, butter, and lemon juice, and mash until a purée forms. Use the water kept from the boiling in order to achieve the correct thickness. Add salt and pepper to taste. Serve the purée hot, with the fish fillets on top. Add a little olive oil and some mint leaves.

Preparation Time 30 minutes
Recommended products
for the recipe