Ingredients
Ingredients for 10 servings:
- 800g Ardo spinach Foglia
- 30g Ardo Garlic
- 50g Ardo Shallots
- 500g Ardo Mediterranean Brunoise
- 500g Ardo Cherry tomatoes
- 50g Herb mix alla Napoletana
- 800g Seabass
- 1dl olive oil
- 7dl bisque
- Pepper
- Salt
- Basil oil
Allergens
Fish
Preparation
- Defrost the spianch foglia & stirfry with half of the garlic & the shallost. Season pepper & salt
- Stirfry the brunoise with the rest of the garlic & season pepper & salt
- Ovenbake the seasbass & cherry tomatoes
- Heat up the bisque and finish with the herb mix alla Napoletana?
- Plate the seabass on the spinach, add the sauce around it.
- On top of the seabass the brunoise mediterranea and around it the cherry tomatoes
- Finish the dish with some basil oil
Ardo products used in this recipe
