Created by José Fernando do Rêgo Cordeiro (Portugal) as part of the 2014 SKREI
Cut the SKREI® into pieces (roughly 160g each) and season with salt, garlic and lemon. Let it marinate for 2 hours in the in the refrigerator.
Boil the chickpeas in salted water with the carrots, bay leaves and red onion.
Chop the smoked ham into small pieces and fry in a little olive oil along with the pressed garlic. Add the boiled chickpea mix to the frying pan and sauté. Drain the excess liquid and blend to a very fine puree. Add lemon juice and set the mix aside keeping it warm.
Next boil the cauliflower in milk, salt and water. After boil the carrots in water and then the broccoli. Reserve to serve.
Pour 3 liters of olive oil into a pan with the bay leaves and the garlic cloves and raise the temperature to 75°C. Place the SKREI® into the oil and cook for 10 to 15 minutes. Remove the fish from the oil then fry the SKREI® skin side down in a preheated frying pan to crisp the skin.
Finely slice the tomato and season with a little olive oil, vinegar, salt and mustard. Reserve to serve.
Place the chickpea puree one a flat plate. Lay the SKREI® fillet on top then add the tomatoes and sprinkle with the hot juices from the frying pan the SKREI®. Serve accompanied with the boiled vegetables. Decorate with the micro vegetables and the fine petals.