Prep Time: 25 minutes
Cook Time: 15 minutes
Serves: 6
- 2 Granny Smith apples
- 1 sea bream (800 g)
- 125 g quinoa
- ½ stalk celery
- Juice of 1 lemon
- ½ bunch fresh cilantro
- Olive oil
- Salt and freshly ground black pepper
Instructions:
- Fillet the sea bream, removing the skin and bones carefully.
- Cook the quinoa in salted boiling water (1 part quinoa to 2 parts water) for 10-15 minutes. Drain and let cool.
- Quarter the apples, remove the cores, and dice the flesh into small cubes, keeping the skin on. Toss with half the lemon juice to prevent browning.
- Cut the sea bream into small cubes and slice the celery stalk into thin strips.
- Whisk the dressing: remaining lemon juice with 4 tablespoons olive oil. Season with salt and freshly ground pepper.
- Just before serving, gently combine all ingredients, sprinkle with chopped cilantro, and dress.
- Serve in verrines for an elegant presentation.
A similar recipe from Hubert:
https://www.recettes-hubert.com/gaspacho-de-crevettes-roses-en-bavarois-a-la-mirepoix-de-legumes-et-saumon-cru-coulis-de-pimientos/
