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WEEK 6

Thinly sliced gilt-head bream with shallot, Ruby chocolate vinaigrette, green beans and purslane

For 4 servings | Preparation: 30 minutes - Cooking time: 15 minutes 

 

Ingredients

Additional kitchen equipment

Ingredients

4 large fillets of gilt-head bream, skinless 
240g green beans 
olive oil 
salt & pepper 
1 red onion 
1 tablespoon pumpkin seeds 
fleur de sel 
bit of Ruby chocolate 

For the vinaigrette 
50cl raspberry vinegar 
125cl peanut oil 
75cl olive oil 
25cl water 
60g shallots 
35g Ruby chocolate 
pinch of piment d’Espelette 
salt 

For the garnish 
small tray red mustard cress 

Additional kitchen equipment

kitchen brush 
grater 
sieve 

STEP ONE

Put the skinless fillets (ask your fishmonger to remove the skin) on a cutting board and slice them into thin, long strips. Drizzle some olive oil on the plates, smear it with a brush in a long line across the plate and season with salt and pepper. Put the thin slices of fish on top of the olive oil. 

STEP TWO

Heat some olive oil in a frying pan, add the pumpkin seeds and leave them to brown. Sprinkle over some fleur de sel and drain on a bit of kitchen paper. Once drained, put them on top of the thinly sliced fish fillets and grate over some Ruby chocolate as well. 

STEP THREE

Trim the green beans and cook them in salted boiling water. Strain and rinse under cold running water. Leave the beans to drain on a sieve. Finely slice the red onion and put aside. 

STEP FOUR

To make the vinaigrette finely chop the shallots. Combine raspberry vinegar, olive oil, peanut oil and water. Grate in the Ruby chocolate and add the chopped shallots. Season to taste with salt and pepper and mix briefly into a nice flavourful vinaigrette. Spoon the vinaigrette over the thinly sliced fish. 

STEP FIVE

Dress the beans with some olive oil, salt and pepper. Add the thinly sliced red onions to the green beans. Serve the bean salad and vinaigrette separately with the gilt-head bream. Garnish the plate with some red mustard cress.