Filet of Fish with Potatoes | Fish and Seafood | DW | 21.04.2005
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Fish and Seafood

Filet of Fish with Potatoes

The "Casa del Vino" restaurant lies in the village of El Sauzal on the island of Tenerife in the Canaries.


The restaurant is housed in an old Hacienda dating from the 17th century. The building is also home to the wine museum on the island. Casa del Vino has a terrace which is popular with guests who just want a quick drink or a snack of tapas.
The local food has influences from South America, the south of Spain and Portugal. The recipes make use of the special ingredients here: potatoes, or peppers for Mojos, which are sauces from the Canaries, spices and tropical fruits.

Filet of Cherne (Wreck Fish)

Ingredients (for 4):
1kg Cherne or Halibut, depending on availability.
3tsp olive oil
12 small potatoes
12 small artichokes
2 ripe tomatoes
150g scrubbed chanterelle mushrooms.
1 pressed clove of garlic
1 portion each of red and green mojo

Boil the potatoes in salted water and allow to cool. Boil the artichokes, cut in half and place on the side.

Clean the fish and cut into eight pieces, rub in salt and grill on both sides. To prevent the fish rolling up, scratch skin with a knife.

Peel and slice the potatoes. Arrange on the plate. Fry the cleaned mushrooms in olive oil and garlic and add to the potatoes. In the same pan quickly fry the finely diced tomatoes with the green mojo and add to the plate. Finally, quickly fry the artichokes in olive oil and add to the other vegetables.

Put the grilled fish and garnish with red or green mojo according to taste.

Bon Appétit!