Guest Chef recipes

Jardin del mar

Category: Main course

Preparation time: 60 minutes & Execution time: 20 minutes

Ingredients for 1 portion:

  1. 200 gr. Monkfish
  2. 50 gr. Carrot
  3. 50 gr. Fennel
  4. 50 gr. Celery
  5. 5 gr. Spicemix del mondo Medina
  6. 100 gr. Little white rounded beans
  7. 20 ml. Olive oil
  8. 20 gr. Chopped dried onion
  9. Chopped spring onion
  10. 20 gr. Chopped leek
  11. 10 gr. Wild fennel pesto
  12. 5 gr. chives
  13. Lemon zest
  14. 50 gr. Kale
  15. 100 gr. Spinach
  16. 50 gr. Chard
  17. 10 gr. Chervil
  18. 15 gr. Natural lemon juice
  19. 100 gr. Vegetable broth
  20. 1 1 Sauteed whole artichoke
  21. 30 ml. Goat kefir
  22. 10 gr. Lemon mustard
  23. Fleur de sel I.G.P.

Instructions:

  1. For the broth: simmer the vegetables for 20 minutes, drain and add the Medina spicemix del mondo and salt.
  2. For the white round beans: Sauté the dry onion, the spring onion, the leek and add the beans. Remove the fennel pesto, the lemon zest and the chives from the heat.
  3. For the greens cream: Blanch the greens separately and cool them down in ice water. Then, drain them very well and blend them with the broth, the lemon juice and the salt.
  4. Cut the artichoke into quarters and pass it through the grill.
  5. After adding salt to the fish, add it to the broth.
  6. Set up the plate.

Enjoy your meal…
Special credits to Apallou for their hospitality.

Chef: Michalis Kalavrinos

Moto: “Falling is allowed getting up is mandatory”

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