Difficulty:[usr 1]
Put a little oil in a stainless steel dish, place the fillets on it.
Sprinkle the coarse salt from the Île de Ré, the chopped herbs, the Sichuan pepper and the crushed freeze-dried pink peppercorns, the diced dried tomatoes, the minced garlic and shallot.
Drizzle with a small drizzle of olive oil and 2 tablespoons of water.
Bake th. 6/7 – (220°C).
Serve on warm plates and serve with a zucchini gratin.
Chef Hubert's creation
"Sel Plus" coarse salt from the Île de Ré with herbs (Delicatessen)
