Ingredients for 4 people:
for the dumplings – 100 g potato head, potato starch, salt
For the sauce: 2O Datterino cherry tomatoes, 1 clove of garlic, ginger, 2 grouper fillets, cornmeal, chives, basil, salt, pepper, extra virgin olive oil.
Cook potatoes in boiling water, when cooked peel and mash it.Once crushed salt and add the starch to obtain a consistent mixture. Mix well, and then create long strings about 3 cm in diameter. Cut into cubes and roll one by one on a fork (to create small cracks that will help the assimilation of the dressing).In a pan with extra virgin olive oil, dry for 10 minutes the tomatoes with salt, pepper, a clove of garlic and chives, thinly sliced . When cooked, add a generous sprinkling of ginger and basil leaves. Bread fillet of grouper with corn flour and fry in olive oil until golden brown. Boil dumplings in salted water, when cooked, put them into the pan with the tomatoes and mix well with the sauce. Serve dumplings with fried grouper fillets over it.