Fat Tuna

Recipes

Steam cooked blackbelly rosefish with mushrooms and humus, 2 pax

by Chef Miguel Bertolo

Humus:

  • 400 gr Cooked chickpeas
  • 1 clove of garlic
  • 15 ml sesame oil
  • 120 ml olive oil
  • 10 gr Coriander
  • 1 Lime (juice)
  • 5 gr Salt
  • 5 gr Sugar
  • 15 ml Tamari
  • 60 ml water

Other Ingredients:

  • 700 gr blackbelly rosefish
  • 100 gr Mushrooms
  • 1 Garlic Clove
  • Q.b Olive Oil
  • Q.b Coriander
  • Q.b Salt

Separate the blackbelly rosefish into 2 fillets, remove the fish’s bones and season with salt. Grease the fillets and the head with a mix of olive oil and coriander and cover the fish with sliced mushrooms (wrap the fish in a aluminum foil). Place them in a closed pot with a bit of water and let it steam cook for 15 minutes.

Meanwhile, add all the ingredients for the humus in a cup and grind everything (heat the hummus in a water bath before you serve it). Finally, diplay your food on the plate, add a drizzle of olive oil and coriander and enjoy the juices from the blackbelly rosefish’s cooking.

Separate the blackbelly rosefish into 2 fillets, remove the fish’s bones and season with salt. Grease the fillets and the head with a mix of olive oil and coriander and cover the fish with sliced mushrooms (wrap the fish in a aluminum foil). Place them in a closed pot with a bit of water and let it steam cook for 15 minutes.

Meanwhile, add all the ingredients for the humus in a cup and grind everything (heat the hummus in a water bath before you serve it). Finally, diplay your food on the plate, add a drizzle of olive oil and coriander and enjoy the juices from the blackbelly rosefish’s cooking.

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