• 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


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.