Hake in a chia seed crust with pink grapefruit, taggiasca olives and chard
Tillredning
Dice the hake, roll in chia seeds and fry in a pan. Peel and depith the grapefruits. Chop up the chard and steam in a pan until al dente. Mix together the chard, grapefruit and taggiasca olives. Serve with the hake and Maldon salt.
Serves 4:
- 400 g hake
- 40 g chia seeds
- 50 g extra virgin olive oil
- 3 pink grapefruits
- 40 g taggiasca olives
- 120 g chard
- Maldon salt
