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 ...
