Ingredients
Preparation
- 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.
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.