Recipe for sea bass, pea hummus, chilli lentils and extra virgin olive oil - Royal early. Gluten free, not suitable for vegans.
Ingredients
- 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
- Salt
Instructions
- 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.