
Poached bonito with warm thyme-and-tomato potatoes

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The kids particularly like the Japanese tradition of slurping it straight from the bowl after picking out the seafood and noodles with the chopsticks.
ingredients
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serves: 4
4 pieces (6-oz/175-g) of thick bonito fillet
1/4 cup Mayonnaise (made with olive oil)
6 black olives (such as Kalamata, pitted and thinly sliced)
Salt and freshly ground black pepper
4 sprigs flat-leaf parsley (for garnish)
WARM THYME-AND-TOMATO POTATOES:
1 lb (450 g) firm potatoes (peeled and cut into 3/4-inch (2-cm) pieces)
2 tablespoons (25 g) unsalted butter
1 large shallot (minced)
1 leaves from sprig of thyme
1 plum tomato (skinned, seeded, and diced)
1 tablespoon chopped flat-leaf parsley
Servings Per Recipe: 4
Amount per Serving
Calories: 276
- Total Fat: 16.7 g
- Saturated Fat: 7.4 g
- Trans Fat: 0.4 g
- Cholesterol: 41.6 mg
- Sodium: 186.2 mg
- Total Carbs: 23 g
- Dietary Fiber: 4 g
- Sugars: 3.3 g
- Protein: 10.3 g
preparation

This dish can be made equally well with those beautiful, plump, pig mackerel you get in the winter. You'll need ones weighing about 12-14 oz (350-400 g). It would also work well with salmon trout, skipjack tuna, and salmon.
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