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Time to impress our guests! This anchovies and potato millefeuilles won’t let you down. In these gastronomic times when innovation, imagination and the contrast of textures and tastes are so highly valued, this dish won’t go unnoticed. Don’t despair, as the recipe is really simple to make. Also, you’ll be able to follow it for sure thanks to the explanations from María, who with her Wooden Spoon is really good in the kitchen. We can do it, right? I don’t even know why I doubt it… You’re members of the Serrats family, bred in courage, gastronomic curiosity and good taste. Bon appétit!
Ingredients:
- 1 medium-sized potato
- 2 quail eggs
- 1 tin of anchovy fillets from the Bay of Biscay from Conservas Serrats
- Pitted black olives
- Olive oil
- Black pepper
Preparation:
- Wash and peel the potato. Cut very thin slices and fry in very hot oil.
- Drain in kitchen roll and set aside.
- In a bowl, add the salted anchovies and the pitted olives and crush them. Set aside.
- In very hot oil, fry the quail eggs.
- To make the millefeuilles, alternate potato layers and the anchovies mixture and finish with the egg. Add some ground black pepper on top.
Top quality, María!
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