METHOD
- Put the potatoes, sweet potatoes and the desalted grouper in a pot.
- Put water without covering.
- Cook over medium heat until the potatoes are tender.
- Drain the broth and serve with the green mojo dressing and the kneaded gofio.
leaves until it is crunchy.
RECIPE INFORMATION
Serves: 4
INGREDIENTS
1k desalted grouper
400g rainfed sweet potatoes
800g potatoes of Los Valles
400g kneaded corn gofio
10 ml green mojo sauce
Allergens highlighted in bold.
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