30 g BUTTER
1 g TIME
2.5 g ROSMARINE
30 g ROASTED NUTS IN PIECES
2.5 g SALT
SIDE DISH OF VEGETABLES
100 g BLACK CABBAGE
30 g BUTTER
160 g PUREA OF TOPINAMBUR
Preparation
Sprinkle the fillets on one side with chopped hazelnuts. Brown the fillet in butter on both sides. Cover with a lid to finish cooking. Meanwhile, pan-fry the kale with a knob of butter.
JERUSALEM ARTICHOKE PUREE
Ingredients for 0.2 kg
Net Qty
250 g TOPINAMBUR
50 ml EXTRA VIRGIN OLIVE OIL
2 g SALT
Cook the Jerusalem artichokes in salted water. Peel and blend with oil and water to the desired consistency. Serve the fillet with the black cabbage and Jerusalem artichoke puree.
