Mediterranean sea robin in Farga Milenaria olive oil with flavours from the Azahar Coast
Aceite Farga Mil·lenària
Esta receta utiliza Aceite de Oliva Virgen Extra Farga Mil·lenària, elaborado con aceitunas de olivos milenarios del Territorio Sénia.
Ingredientes
4 mediterranean sea robins of 200 g
2 bunches of parsley
300 g chive
150 g dill
30 g mint
30 g peppermint
30 g tarragon
dried lemon and orange skins
4 dried citronella units cut into 4 parts
4 dried garlic with skin
500 ml of Farga Milenaria olive oil
Elaboración
For the mediterranean sea robins: Cut the fins, clean the guts and the gills and remove the eyes. Fillet the loins without separating them from the body, remove the central bone so that it remains like a book, debone and reserve in the fridge.
For the herbs: Cut all the herbs to a size of 7 or 8 cm long and mix everything.
Emplatado
Place 2 orange peels, 1 lemon peel and 3 citronella peels on a baking tray and cover with a bed of herbs. Arrange the mediterranean sea robin on top of the herbs, season with fine salt and cover with more herbs, 2 orange peels, 1 lemon peel, 2 citronella peels and 1 crushed garlic. Drizzle the fish with the Farga Milenaria olive oil and cook it in the oven at 180ºC for 3 minutes. Remove the frish, water it with a spoon and leave it to rest. Just when we are going to consume it, finish cooking it for 2 minutes, basting it with its own oil.
Present the fish on the table with the herbs. With the help of a fork, carefully remove the skin and herbs from the fish and place it on a plate.
