• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 2 x 180g sea bass fillet (garoupa and red snapper may also be used)
  • 30g potato cubes
  • 2g turmeric powder
  • 2g curry powder
  • 20g butter
  • 50ml olive oil
  • 5g chopped shallot
  • 5g chopped garlic
  • Mixed spices:
  • 2g cumin powder
  • 2g ground fennel
  • 2g ground coriander seed
  • Pulses:
  • 15g red lentils
  • 15g green lentils
  • 15g black lentils
  • 15g yellow lentils
  • 15g chickpeas
  • Tomato salsa:
  • 20g tomato, cut in small cubes
  • 10g shallots, cut in small cubes
  • 3g basil, finely sliced
  • 60ml olive oil
  • 3 sprigs dill

Instructions

  1. Cook all the pulses individually in salted water. Allow to cool in their own stock before draining. Blanch the potatoes in salt water and keep it separate.
  2. Mix all the ingredients of the tomato salsa, season with salt and freshly ground black peppercorn and reserve on the side.
  3. Sprinkle the mixed spices on the skin of the fish, seal in hot pan with oil on the skin side only and finish the cooking in the oven at 240°C for about five minutes.
  4. Saute in oil and butter the potatoes, add the shallots and garlic and saute for two minutes, add the curry and turmeric powder and finish with all the pulses.
  5. Put vegetable in the middle of the plate and the fish on the top. Drizzle with tomato salsa around the plate and garnish with fresh herbs.

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