4 fillets of robalo with 200g each
Olive oil
Salt and pepper
400g of fresh palm heart cut into julienne strips
2 tablespoons of chopped cashew nuts
1 tablespoon of chopped thyme
1 tablespoon of chopped chives
Confit lime
6 Sicilian limes
2 liters of water
500g of grated ginger
Boursin sauce
200ml of white wine
300ml of fresh cream
100g of goat cheese type Boursin
4 fillets of robalo with 200g each
Olive oil
Salt and pepper
400g of fresh palm heart cut into julienne strips
2 tablespoons of chopped cashew nuts
1 tablespoon of chopped thyme
1 tablespoon of chopped chives
Confit lime
6 Sicilian limes
2 liters of water
500g of grated ginger
Boursin sauce
200ml of white wine
300ml of fresh cream
100g of goat cheese type Boursin
Place the limes in a pot with cold water and boil 3 times
Remove the fruit
In a larger pot, combine 2 liters of water, limes, and ginger, and let it reduce to obtain a thick syrup
Set aside the cald, which will have a consistency like a thick syrup
Remove the lime pulp and discard
Chop the rind and add it to the syrup
Heat the wine and cream until they reduce by half
Add the cheese and blend in a blender
In a baking dish, season the fish, drizzle with olive oil, and bake at 200°C for 10 minutes
In a frying pan, quickly sauté the palm heart in olive oil with salt, pepper, and chives
Remove the fish from the oven, cover it with a thin layer of lime glaze, sprinkle with cashew nuts and thyme, and serve with Boursin sauce on the side
Serves 4.
