Char with grilled avocados, spinach, goji berries and cottage cheese
Preparation
Bone the char, wash, pat dry, season with sea salt and fry on the skin side until crispy. Heat the baby spinach in 2 tbsp walnut oil and allow to collapse. Season with sea salt, nutmeg and pepper. Add the goji berries. Stone the avocados, cut into slices and quickly fry on the Tepan. Season the cottage cheese with salt, olive oil and fresh lemon zest. Serve with Arbequina olive oil and fresh lemon zest.
- 4 char fillets, 150 g each
- Sea salt, freshly ground
- pepper, nutmeg
- 4 tbsp olive oil
- 500 g baby spinach, washed
- 2 tbsp walnut oil
- 2 tbsp dried goji berries
- 2 avocados
- 200 g cottage cheese
- 1 unwaxed lemon
- 4 tsp Arbequina olive oil
