Fillets of 2 sea bass, skin and bones removed.300 g of broccoli florets300 g cauliflower florets2 turnips golden ball, medium8 walnut kernels1 bunch of chives2 tablespoons of pomegranate balsamic2 tablespoons of oil with lime squeeze2 spoonfuls of fruity green extra virgin olive oilCamargue salt, white Kerala pepper
Peel the turnips and cut them into quarters. Rinse them with the broccoli and cauliflower florets. Rinse the fish fillets and pat them dry.
Spread the turnips in the perforated part of a steamer. Place them above the boiling water and cook for 5 minutes before adding the broccoli and cauliflower. Leave to cook for another 8 minutes: prick the vegetables with the tip of a knife, they should be just tender.
Set the vegetables aside in a salad bowl and put the fish fillets in their place. Cook for 4 to 5 minutes depending on the thickness of the fillets.
Coarsely chop the nuts. Rinse the chives and pat them dry. Mix with a fork the pressed lime oil, the pomegranate balsamic and the green fruity extra virgin olive oil.
Divide the fish and vegetables between four plates and drizzle with the vinaigrette. Sprinkle with walnuts and chives and serve immediately.
Recipe by Elisabeth Scotto & photo by Edouard Sicot
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