Friday, May 16, 2008

Fish With Olives

To serve 4.
Preparation 25 min.

  • 100g tuna (fresh, not tinned)
  • 1kg turbot
  • Olive oil
  • 8 stuffed green olives
  • 8 pitted black olives
  • Black pepper
  • Put fish in freezer 15 minutes (in lemon juice if you wish).
  • Cut into thin slices, then cut slices into squares.
  • Brush olive oil over fish.
  • Slice olives and add to fish.
  • Season and serve.

Recommended Wines: Sancerre, Pouilly, St véran, Apremont

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