This recipe is best with
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
- 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.
- Mix all the ingredients of the tomato salsa, season with salt and freshly ground black peppercorn and reserve on the side.
- 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.
- 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.
- 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.
