“Receita Vatel by Chef Justa Nobre”
Ingredients (4 people):
2 sea bream (600 g each);
10 g vatel’s sea salt;
½ dl olive oil;
½ dl lime juice;
1 lime zest;
2 soup spoons fish broth;
1 soup spoon dijon mustard;
2 soup spoons rice vinegar;
2 soup spoons honey;
1 tea spoon pink pepper;
100 g diced tomatoes without seeds;
200 g diced green mango.
Salad – to taste
At the market, ask to take the fillets off the bream and use your own tweezers to remove the spines from the middle (they are few and they come out well).
Wash the bream in cold running water and pat it dry on kitchen paper. Place the sea bream on a cutting board and with a very sharp knife cut the sea bream into thin fillets and place them tidily and slightly overlapping on a platter, leaving space in the middle of the platter for the salad.
In a glass add vatel’s sea salt, the olive oil, the lime juice and zest, the fish stock, the mustard, the rice vinegar and the honey.
Whisk the sauce.
Drizzle the fish with half this sauce and marinate for 15 minutes, after 15 minutes put the salad in the middle of the dish and season with the rest of the sauce.
Finish the dish by placing pink pepper, diced tomatoes and green mango on top of the bream.
Serve with toasted bread slices.