Pan-Seared Sea Bream with Mojo Verde Sauce | Canarian Plancha Flavour
(0)
25 min
Quick
Sezamo
File fraged de doradă rumenit la tigaie cu pielea crocantă, servit cu un sos aromat tradițional din Insulele Canare - mojo verde proaspăt preparat din coriandru, usturoi, chimen și ulei de măsline extra virgin. O cină savuroasă, sănătoasă și gata în doar 25 de minute!
Preparation method
Preparing the Mojo Verde sauce
Peel the 4 garlic cloves and wash the fresh coriander leaves thoroughly. Trim off the thick coriander stems.
In a mortar or a small blender, place the garlic cloves, coriander, half a teaspoon of ground cumin, and half a teaspoon of coarse salt. Crush or pulse until you get a thick paste.
Gradually incorporate 60 ml of extra virgin olive oil and 20 ml of white wine vinegar, stirring continuously until the sauce becomes smooth and emulsified. Taste and adjust with salt if necessary. Set the sauce aside to let the flavours meld.
Chef's tip
For impeccably crispy sea bream skin, make sure the fillets are completely dry before placing them into the hot pan.
The mojo verde sauce can be stored in an airtight jar in the refrigerator for up to a week, covered with a thin layer of olive oil.
15 min
Under an hour
