Crispy fillet of sea bream with black-eyed peas, hot fava beans & cuttlefish ink sauce

INGREDIENTS

  • 4 fillets of sea bream
  • 200 gr black-eyed peas
  • 250 gr boiled fava beans
  • 30 ml cuttlefish ink
  • Juice of three lemons
  • 200 ml herb-infused olive oil
  • 40 gr vinegar
  • Salt & pepper
  • oregano

PREPARATION
Sauté the sea bream fillets skin side down and finish off in the oven for 5-10 min at 1800C. Boil the black-eyed peas and season to taste with vinegar, herb-infused olive oil, salt and pepper. Beat well in the blender one part of lemon juice, three parts of olive oil and the cuttlefish ink.

TO SERVE

Serve the fish fillet on a bed of fava beans, garnished with black-eyed peas.

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