Engredients
SAO sea bream fillet
Extra virgin olive oil for frying
Green leafy vegetables
Sun-dried tomatoes
Almond fillet
Crumb Botargo
For the lemon dressing with botargo
1 teaspoon gentle mustard
1/2 cup lemon juice
1 1/2 cup extra virgin olive oil
1 teaspoon Botargo crumb
Directions
In a bowl, mix the mustard, the botargo and the lemon juice, add the olive oil little by little until the mix is ready.
Wash and dry the vegetables. Cut them into large pieces and place them in a bowl along with the dressing, the sun-dried tomatoes cut into thin strips and a little botargo.
Put a frying pan on heat and add olive oil. Once the oil is hot enough, place the SAO sea bream fillet with the skin facing down and fry for 2-3 minutes until it becomes crispy and comes off the pan. Turn the fillet over to cook on the other side. Carefully remove from the pan and place the fillet on a little absorbent paper to remove the excess oil. Serve, place the fillet on a plate, accompany with the salad and almond fillet. Sprinkle with a little Afrina and grated botargo.
A recipe by chef Spyros Kitsinelis
