1 kg of pink congro fillets (can be substituted with rosefish, yellow mullet or sea bass)
Salt to taste
50 g of fine herbs (salsa, shallot, estragon and thyme)
1 cup of breadcrumbs
1/2 cup of fresh pea shoots in pods
4 tortilla wraps cut into thin strips
1 palm heart in brine cut into cubes
1/2 cup of diced tomato
1 onion, finely chopped
4 leaves of endive, finely chopped
Olive oil and white wine vinegar to taste
Various legumes (carrot, zucchini, endive)
Accessory
Portable grill lid
1 kg of pink congro fillets (can be substituted with rosefish, yellow mullet or sea bass)
Salt to taste
50 g of fine herbs (salsa, shallot, estragon and thyme)
1 cup of breadcrumbs
1/2 cup of fresh pea shoots in pods
4 tortilla wraps cut into thin strips
1 palm heart in brine cut into cubes
1/2 cup of diced tomato
1 onion, finely chopped
4 leaves of endive, finely chopped
Olive oil and white wine vinegar to taste
Various legumes (carrot, zucchini, endive)
Accessory
Portable grill lid
1
Cut the fish fillet into four equal parts
Season with salt, fine herbs, and lightly dust with breadcrumbs
2
Place the fish on the portable grill and bake in a preheated oven at 300°C for about ten minutes
3
Quickly cook the pea shoots in pods and tortilla wraps in boiling water
Rinse under cold water, then drain
Prepare the vinaigrette by mixing all chopped legumes with salt, olive oil, and white wine vinegar
4
Distribute a small amount of vinaigrette on the plate to form a bed, and place the baked fish on top
If desired, serve the vinaigrette in a separate bowl
Drizzle with a thread of olive oil and serve immediately, accompanied by grilled legumes.
