Cured Greater Amberjack Loin with acid summer salad


1 pack of greater amberjack loin
2.80 ox of mixed greenery
3 radish, sliced
0.35 oz of fennel branch
½ teaspoon of fleur de sel
1 lime
1 tablespoon of olive oil

Producers: Microgreens, Vale das Dúvidas

Open the greater amberjack loin pack and place it on a plate.
In a bowl, mix the mixed greenery, sliced radish and fennel branch.
Season with the juice of a lime, the fleur de sel and mix.
Place the salad in the centre of the plate and drizzle with olive oil to taste.

Recipe by Can The Can.
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