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Stingray, tomato salsa and baked potatoes

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Stingray, tomato salsa and baked potatoes

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

1 hour(s)

Porções

2 servings

Cristiano Lanna

@cristianolanna
  • Ingredients
  • Recipe
  • Tomato1 unit(s)
  • Onion0.25 unit(s)
  • Chopped coriander1 tablespoon
  • Balsamic Vinegar2 teaspoon
  • Worcestershire sauce2 teaspoon
  • Asterix Potatoes600 g
  • Stingray fillets (2 fillets)600 g
  • Wheat flour to taste
  • Salt to taste
  • Black pepper to taste
  • Olive oil to taste
  1. Place the potatoes in a pan, cover with water and salt the water. Cook until potatoes are tender, test by pricking the tip of a knife. Drain the potatoes and roughly chop them (do not peel).
  2. Spread the potatoes on a baking sheet and season generously with olive oil, salt and pepper. Place in a preheated oven at 200g and bake until golden and crispy (about 45 minutes). While baking, shake the pan from time to time to rotate the potatoes, about 4 times throughout the cooking process. In the meantime prepare the sauce and the stingray.
  3. To make the sauce, chop the tomato, onion, cilantro and mix. Season with salt, pepper, balsamic and Worcestershire sauce. Reserve in the fridge.
  4. Season the stingray fillets with salt and pepper.
  5. When the potatoes are almost done, it's time to make the stingray. Spread some flour on a plate and dip the fillets on both sides in the flour. Shake lightly to remove excess.
  6. In a nonstick skillet, heat enough oil to coat the bottom of the pan. Place the stingray fillets and fry, without stirring, until lightly browned on the underside. Carefully turn the fillets over and brown on the second side.
  7. Drain the fillets lightly on paper towels.
  8. Serve with potatoes and tomato sauce.

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