To the fish
4 fillets of pike (180g each)
2 tablespoons of olive oil
8 palm hearts cut in two
2 cloves of garlic
1 tablespoon of coriander
Salt and black pepper to taste
For the sauce
200g of butter
Juice from 2 lemons
60ml of soy sauce
150g of walnuts
2 cloves of garlic
Chopped onion
2 tablespoons of black sesame seeds
Coriander
Salt and black pepper to taste
For finishing
Thyme
Lavender
Olive oil
To the fish
4 fillets of pike (180g each)
2 tablespoons of olive oil
8 palm hearts cut in two
2 cloves of garlic
1 tablespoon of coriander
Salt and black pepper to taste
For the sauce
200g of butter
Juice from 2 lemons
60ml of soy sauce
150g of walnuts
2 cloves of garlic
Chopped onion
2 tablespoons of black sesame seeds
Coriander
Salt and black pepper to taste
For finishing
Thyme
Lavender
Olive oil
Prepare the pike
Season the fish with salt and pepper
Fry it in olive oil, until golden (one side at a time). Reserve
Fry the palm hearts in butter and season with garlic, salt, pepper, and coriander
Prepare the sauce
Mix the butter with lemon juice, soy sauce, chopped walnuts, garlic, and onion
Sear the mixture of butter slightly over low heat, adding black sesame seeds, salt, pepper, and coriander
This butter mixture is called 'walnut butter'
Assemble the dish
Spread the 'walnut butter' still foamy at the bottom of the plate
Place the palm hearts on top, followed by the fish
Finish with the herb mixture seasoned with olive oil
