How to combine ingredientes that you would not dream of normally

People :

4

Preparation time :

35 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 600 gr. fillet of hake or other white fish (sea bream, sea bass, halibut)
  • 160 gr. cauliflower (for puree).
  • 30 baby spinach leaves (small leaves).
  • 100 gr. lentils (previously cooked in water).
  • 1 seeded pomegranate.
  •  2 tablespoons of oil, 0.4%.
  •  Maldon salt.
Preparation
  1. Hake should be supremes.
  2. Clean and cut cauliflower into small buds, boil with salt.
  3. Cook lentils in water with salt, bay leaf and garlic the day before.
  4. Sear the salted hake supremes on both sides.
  5. Put the cauliflower in the blender, add salt. Puree.
  6. Finally blend a portion of the pomegranate in the mixer and sieve to to get a pomegranate reduction

Assembling the dish

  1. At the bottom of each dish, place some spoons of mashed cauliflower, then sauteed spinach and cooked lentils.
  2. Top with the supreme of hake and finally the raw pomegranate kernels.
  3. Add a pinch of Maldon salt and garnish with the pomegranate reduction.

Additional information

People :

4

Preparation time :

35 min

Difficulty:

Easy