Amberjack fillet on broccoli cream
Ingredients to choose
For 4 serving portions
  • Almonds
    30 g
  • Sultanas
    30 g
  • Semi-dried red tomatoes
    160 g
  • Extra virgin olive oil
    To taste
  • Salt and pepper
    To taste
  • Amberjack fillets
    150 g
  • Broccoli Cream
    200 g
  • Pine nuts
    20 g
How to prepare it
30 minutes
1. Prepare the crumble: chop the pine nuts, almonds, sultanas and semi-dried tomatoes with a knife, add a generous spoon of extra virgin olive oil and adjust with salt and pepper.
2. Brush the amberjack fillets with extra virgin olive oil and sear for two minutes on each side in a hot non-stick pan. When cooked, add salt to the fillets.
3. Heat the broccoli cream.
4. Arrange the dish by placing the broccoli cream at the base, the amberjack fillets and a generous sprinkling of crumble.
5. Season with a drizzle of extra virgin olive oil and serve.
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