Mix 5 young, green fig leaves (I have a fig tree in the garden), 30g spinach leaves and 200 ml grape seed oil and blitz with the stick blender during 3 mins.
Then put in a 90°C oven during 2 hrs. Drain through a muslin cloth, put in a jam jar and refrigerate.
Mix 1 tbsp capers, 4 tbsp fig leaf oil, 1 tbsp salmon roe, 3 tbsp hacked macadamia nuts and 1 tbsp hacked anchovy and warm on a low heat.
Then panfry 2 dorade filets skin side down for 3 mins, then turn and fry for 2 more mins.
Season with salt and pepper.
Serve as shown, decorate with fennel flowers, rucola flowers and small basil leaves.
(Recipe by Blendbrothers)
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