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Ingredients (10)
500 g | potatoes |
320 g | hake — skinned and deboned |
For the sauce:
1 | garlic — small cloves, peeled |
8 | anchovy fillets |
4 | fresh parsley — chopped |
3 | vinegar — white wine |
1 | olives — calamata, pitted and chopped |
To finish:
4 | eggs — poached |
4 | fresh parsley — chopped |
olives — calamata, to garnish |
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