SAUTÉ LIONFISH WITH TAMARISK SAUCE AND OLIVE CAKE

SAUTÉ LIONFISH WITH TAMARISK SAUCE AND OLIVE CAKE

INGREDIENTS:

 

For the tamarisk sauce:

    • A handful of tamarisk (salt cedar)
    • 2 tomatoes, finely chopped
    • 1 Florina pepper, finely chopped
    • 5 black olives, ring sliced
    • 3 fine slices of smoked pork
    • 1 spoon of staka butter
    • 150 ml cream

 

For the olive cake:

    • 190 gr. olive oil
    • 40 gr. mustard
    • 150 gr. graviera cheese, grated
    • 50 gr. olive paste
    • 180 gr. flour
    • 30 gr. anchovies, blended
    • 1 egg
    • 30 gr. baking powder



Descale the fish, remove the viscera (guts and gills) and fillet the fish.

For the olive cake, add all the ingredients in a mixer and stir.

Put the mixture in the fridge for 2 hours at least. After the mixture freezes, fill some small silicone molds (30 gr.)

and bake in a preheated oven at 180 oC for approximately 12 minutes.

Saute’ the fish fillets.