A)Crusted Royal Hamour

Step 1 –  Marination and Preparation of the Royal  Hamour

Ingredients:

1. Royal Hamour Skinless fillet portion  220 g
2. Pink salt 2 g
3. Black pepper 1 g
4. Fresh thyme
5. Garlic 2
6. Olive oil 10 ml

Method:

• Marinate the Fish Fillet portion  with the above ingredients for 1 hour ..
• On hot pan cook each side for like 2 min. adding 15 g butter.
• Finish in the oven 170 C for like 7 min.
• Once is cooked check with a thermometer the center temperature should be above 75 C. which is a perfect cook
• Fish is ready to apply the Crusting.

Step 2 - Prepare the Crust

Crusting Ingredients:

1. Panko bread crumb 30 g
2. Chopper Parsley 20 g

Method

• Mix the panko and the parsley gently
• Add on top of the fish fillet and set aside

B)Green peas purée

Preparation of the green peas purée

Ingredients:

1. Green peas 160 g
2. Milk  160 ml
3. Butter
4. Pink salt
5. Pepper
6. Butter 20 g
7. Fresh thyme 1 g

Method:

• Make sure the green peas are defrosted already.
• Boiled up the milk, green peas, and butter, salt, pepper for like 13 min.
• Blend the mixture till you have found and smooth puree.
• Pass it through fine sieve
• Check and adjust the taste (Salt and pepper is okay)
• Set a side for the platting

C)Glazed beets

Preparation of the  Glazed beets

Ingredients:

• Cherry tomato  20 g
• Roasted Beetroot  30 g
• Thyme  1 g
• Olive oil  20 ml
• Balsamic Vinegar 10 ml
• Pink Salt  1 g
• Pepper   1 g

Method:

• Marinate the beetroot with salt pepper, olive oil, and fresh thyme.
• Cover with aluminum foil individually.
• Roosted in the preheated oven for like 30-40 min depends on the size of the beets, 170C temperature.
• Once the beets ready peel them off and cut them into small pieces.
• In a small pan glaze the beets cheers tomatoes with balsamic vinegar and thyme