Ingredients:
- blue grenadier super-fillet
- 100 g herbs
- garlic
- ginger
- chili pepper
- 200 g mixed lettuce
- 50 g radish
- broad beans
- salt and pepper
- lemon juice
- a mix of garden lettuce and herbs
Method
Defrost the fish, then wash it and dry with a paper towel. Cut it into small portions (up to your discretion). Season with salt and pepper, and sprinkle with lemon juice. Pour the marinade, made of a chili pepper, two slices of ginger, a clove of garlic, olive and black pepper, over the fish. Roast in an oven preheated to 180oC or sauté on a pan. Place the boiled broad beans on a plate along with mint, herbs and lettuce. Sliced radish is a good addition. When finished, everything may be sprinkled with French mustard sauce.