INGREDIENTS |
- 600g fresh local white fish fillet (Abou Sinn would be the best)
- 500g potatoes
- 2 pcs beetroot
- Small piece of fresh ginger
- A few pieces of pickled ginger
- 200 ml soy sauce
- 200 ml olive oil
- 1 tbsp sesame oil
- 1 tbsp honey
- 2 tbsp Dijon mustard
- Salt and pepper to taste
PREPARATION |
1. Cut the fish into 150g pieces.
2. Whisk together the soy sauce, honey, mustard and sesame oil, then add the fish and leave it to marinate for at least 2 hours.
3. Boil the potatoes till soft, then peel them.
4. In a mixer add the olive oil, salt and pepper, then purée. Add grated fresh ginger to taste.
5. Cut the beetroot preferably with a mandolin into thin chips to use for the layers of the ginger puree cakes, and then fry them for no more than 1 minute. Reserve on a plate.
6. Pre-heat the oven at 200°C for at least 10 minutes and cook the fish for 5 minutes on each side.
7. Start making small cakes with a layer of beetroot and then purée. Serve next to the fish and top with chopped pickled ginger, while piping hot.
