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INGREDIENTS |
- 400g fresh white fish fillet (sea-bass, halibut or cod fish)
- 40g dry apricots
- 40g roasted almonds
- 1 bunch of chopped chives
- 2 pieces baby leaf salad
- 50ml olive oil
- 20ml lime juice
- 20ml orange juice
- 5g Espelette pepper
- 10g honey
- Salt and black pepper corns
PREPARATION |
1. Flash freeze the fish for 30 minutes until it’s slightly frozen, making it firm and easier to slice. Then slice the fillet crossways into ultra-thin pieces. Arrange the slices onto a flat plate.
2. For vinaigrette, whisk the olive oil, lime juice and orange juice together. Add honey, chopped chives and Espelette pepper, then salt and pepper to taste.
3. To serve, drizzle with the spicy vinaigrette on top of the fish slices. Sprinkle with dry apricot and roasted almonds. Finish with baby leaf salad.