Ingredients (SERVES FOUR):
2 pieces of red mullet (large) • 12 pieces of scampi • 1 avocado • Lemon • 100 g of pineapple (net) • 1 carrot • 12 green asparagus spears • 100 g of olive oil (0.4º) • 150 g of orange juice • 50 g of sugar • Sherry vinegar (as required) • Fine salt (as required) • Pineapple sage (as required) • Mixed salad leaves (frisée, chicory, lamb’s lettuce, dandelion, etc.; as required).
METHOD
Reduce the orange juice and sugar (by half its volume). Leave to cool for a few minutes. Once the reduction has cooled, whisk with half the oil and the sherry vinegar, and lightly season.
Boil the asparagus in lightly seasoned water for a minute or less, then remove from the heat, refresh with iced water and drain. Blanch (lightly boil) the carrots in the same cooking water. Remove, refresh and drain. Form small rolls and fill with the pineapple. Lightly sauté the red mullet on each side with the skin on, in a non-stick frying pan with olive oil.
Lightly season and sprinkle with the chopped sage. Repeat the above procedure for the scampi.<
|
