Difficulty:[usr 2]
Prepare the spice vinaigrette with the oils, raspberry-flavoured vinegar, spices, salt, pepper.
Peel and cut the garlic cloves into thin strips in the widest direction, heat the olive oil in a frying pan, throw in the garlic strips, leave to fry gently until you obtain a nice blond color, to the oil should not be too hot. throw in a colander to stop the cooking.
Cut the fish into steaks, steam or microwave.
On 4 plates distribute the mixed salads previously cleaned and then seasoned with the spiced vinaigrette.
Spread the stripped fish on top, alternating with the slices of garlic. Add a few drops of the spicy vinaigrette, then sprinkle with crushed pink peppercorns and crushed ginger. Decorate with a few sprigs of chervil.
All should be served lukewarm.
A creation of Chef Hubert
