Sea bass, pea hummus, lentils, chili and olive oil

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receta de lubina
Recipe for sea bass, pea hummus, chilli lentils and extra virgin olive oil - Royal early. Gluten free, not suitable for vegans.

Ingredients
  

  • 600 g sea bass
  • 400 g red lentils
  • ginger juice
  • Fresh chilli or dry
  • 300 g green peas fresh or frozen
  • Extra Virgin Olive Oil - Primero Royal Temprano Castillo de Canena
  • Lemon juice to taste
  • Salmon roe
  • Squid ink to taste
  • Salt

Instructions
 

  • Soak the lentils overnight.
  • The next day, boil them in salted water. Mix the lentils with our AOVE Castillo de Canena Primero Royal Temprano, the ginger juice and the chilli.
  • Meanwhile, mix the peas with our extra virgin olive oil, lemon juice and salt to a hummus consistency.
  • Finally, grill the sea bass to your liking.
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