Local red-bream and autumn vegetable salad

Serves 4

Prep time 30 minutes

Ingredients

600g local fresh red-bream
100g extra virgin oil
50g cooking oil
15g Maldon salt
40g broccoli rabe
15g white balsamic
1 lemon – juice
4 green cherry tomatoes
4pcs green asparagus
Micro cress and edible flowers
30g samphire
25g fresh parsley, basil and mint

Method

Pan sear on low heat in some cooking oil the fresh red-bream, until the skin is crispy, and the flesh is cooked. Season with a dash of lemon juice, extra virgin and Maldon salt
Marinate the vegetables (raw) in the white balsamic, 50g of the extra virgin, lemon juice and salt.
Blend the fresh herbs with some lemon juice and 40g extra virgin. Plate the fish first, followed by the raw mixed vegetables, herb oil, and garnish with some micro leaves and edible flowers.

asparagus basil broccoli rabe cooking oil edible flowers extra virgin oil fresh parsley green cherry tomatoes lemon mint red-bream samphire white balsamic

Adrian Buttigieg

Led the opening of Le Meridien’s signature restaurant: Taro. Adrian is driven & inspired by the freshest ingredients & works hard to produce innovative dishes.