Cured Greater Amberjack Loin with acid summer salad

Ingredients:

1 pack of greater amberjack loin

2.80 oz of mixed greenery

3 radish, sliced

0.35 oz of fennel branch

½ teaspoon of fleur de sel

1 lime

1 tablespoon of olive oil

Method:

Open the greater amberjack loin pack and place it on a plate

In a bowl, mix the mixed greenery, sliced radish and fennel branch

Season with the juice of a lime, the fleur de sel and mix

Place the salad in the centre of the plate and drizzle with olive oil to taste

In addition to the Selo de Mar cured Almaco Jack loin package, we used the producers' products from Microgreens and Vale das Dúvidas

EN