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Baked sea bream fillet with vegetable timbale and beetroot-ginger sauce
- 4 sea bream fillets
- 1 red bell pepper, seeded and quartered
- 1 zucchini, sliced
- 1 porcini mushroom, cut in half
- 1 eggplant, sliced
- 1 sweet potato, sliced
- olive oil
- freshly ground black pepper, sea salt, coriander seeds and thyme
- 5 peeled beet
- 100 g sugar
- 200 g ginger
- 100 ml olive oil
Boil the beets in plenty of water until soft, blend and pass through a sieve. Then add sugar and boil until it thickens into a sauce. After cooking, mix with ginger oil.
Put herbs and spices on vegetables and grill separately with olive oil. Season fish fillets with salt, pepper and ground coriander. Then bake for ten minutes at 180 degrees.
Stack vegetables together on a plate, pour oil-beetroot reduction around them, then place fish on top of vegetables.
Strawberries tossed with balsamic vinegar and mascarpone with mint
- 500 g large strawberries
- 2 to 3 tablespoons sugar, to taste
- 3 teaspoons balsamic vinegar
- 12 mint leaves, cut in a chiffonnade
- 200 g mascarpone
Whip the mascarpone with half of the fresh mint leaves and keep in fridge until serving.
Cut the strawberries in half or quarters, and put them in a large bowl.
Just before serving, sprinkle the berries with sugar, balsamic vinegar and mint.
Toss together until the berries are coated, and serve inmediately.
The whipped mascarpone can be served in a tart.
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