200g Sea bass fillet
50g Flaked Almonds
50g Dried apricot
1 Bundle Dill
200 ml Lemon juice
150 ml Olive oil
50g Ginger pickles
10g Lemon zest
1 piece Lolo Rosso
Salt and Black pepper
Method of preparation:
Thinly slice the seabass filet in the plate.
Dice the apricot.
Chop the dill and the ginger pickles.
For the marination: mix the lemon juice, olive oil, paprika, ginger pickles ,dill, salt and pepper.
Plate dressing: place the seabass and put the marination on top with the Dried apricot and flaked almonds.
Mix the lolo rosso with the marination and place it in the middle of the plate.
In a medium bowl, put the vegetables add the chickpea flour, then add all the spices
Cut the brick sheets into rectangular shapes. Put them to grill for 7 min on 180 degrees.
In a bowl put the thyme, Rocca, mint, bakle, chick peas, tomatoes, pine seeds, onions.