Sea Bream Salad with Black Beans


  • 1 sea bream
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 bunch of sea beans
  • 5 tablespoons of olive oil
  • 3 cloves of garlic
  • 1 lemon


Remove the scales and internal organs of the sea bream. Boil the water. Add salt, vinegar and sea bream to the water and turn off the stove. Let it cool. By waiting in hot water, the fish will cook without releasing its own juices.

Boil the sea beans in plenty of boiling, unsalted water over high heat until the green fleshy parts are easily separated from the stems. Do not cover while boiling. Rinse it in cold water and scrape off the green flesh. Discard the shrub stem parts.

Place the sea beans in a bowl, pour 2-3 tablespoons of olive oil, crushed garlic and lemon juice on them and mix.

Place the cooled sea bream on a flat surface.

Cut off its head, tail and thorny parts of its back with a sharp knife. Lift the upper fleshy part with a knife and remove the bones.

Place the sea bream on serving plates and place the sea bream pieces on top. Drizzle with salt, pepper and olive oil. Serve.

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