Ingredients
- Ribeye 12 oz 4 ea
- EVOO 30 ml
- sea Salt as needed gm
- Crushed black pepper as needed gm
- Roasted vegetables
- carrot 50 gm
- scallion 75 gm
- Celeriac 50 gm
- sweet potato 50 gm
- Parsnip 50 gm
- Garlic 20 gm
- Cherry tomato 4 ea
- sauce
- Beef Reduction 200 gm
- Red wine 50 gm
- Butter 30 gm
- pepper to taste
- Salt to taste
Instructions
- in a pan , add EVOO saute garlic and save some for the sauce, add nettles and cook
- later add spinach and further cook till soft , add lemon juice , seasoning
- set aside till cool
- in a blender add cooked garlic , spinach , parsley and marar , with coconut milk and lemon juice
- blend till smooth , check seasoning , set aside
- remove skin or fillet the fish
- remove the bones aset aside
- slice zuchinni and salt it , later layer them and wrap it around the fish
- drizzle EVOO
- bake the fish at 200c for 15 mins ( depending on the size till cooked )