Recipe for sea bass, pea hummus, chilli lentils and extra virgin olive oil - Royal early. Gluten free, not suitable for vegans.
- 600 g sea bass
- 400 g red lentils
- ginger juice
- Fresh chilli or dry
- 300 g green peas fresh or frozen
- Extra Virgin Olive Oil - Primero Royal Temprano Castillo de Canena
- Lemon juice to taste
- Salmon roe
- Squid ink to taste
Soak the lentils overnight.
The next day, boil them in salted water. Mix the lentils with our AOVE Castillo de Canena Primero Royal Temprano, the ginger juice and the chilli.
Meanwhile, mix the peas with our extra virgin olive oil, lemon juice and salt to a hummus consistency.
Finally, grill the sea bass to your liking.