Mediterranean sea robin in Farga Milenaria olive oil with flavours from the Azahar Coast
4 mediterranean sea robins of 200 g | 2 bunches of parsley | 300g chives | 150g dill | 30g mint | 30 g peppermint | 30g tarragon | dried lemon and orange skins | 4 dried citronella units cut into 4 parts | 4 dried garlic with skin | 500 ml of Farga Milenaria olive oil
- For the mediterranean sea robins: Cut the fins, clean the guts and the gills and remove the eyes. Fillet the loins without separating them from the body, remove the central bone so that it remains like a book, debone and reserve in the fridge.
- For the herbs: Cut all the herbs to a size of 7 or 8 cm long and mix everything.
- Place 2 orange peels, 1 lemon peel and 3 citronella peels on a baking tray and cover with a bed of herbs. Arrange the mediterranean sea robin on top of the herbs, season with fine salt and cover with more herbs, 2 orange peels, 1 lemon peel, 2 citronella peels and 1 crushed garlic. Drizzle the fish with the Farga Milenaria olive oil and cook it in the oven at 180ºC for 3 minutes. Remove the frish, water it with a spoon and leave it to rest. Just when we are going to consume it, finish cooking it for 2 minutes, basting it with its own oil.
- Present the fish on the table with the herbs. With the help of a fork, carefully remove the skin and herbs from the fish and place it on a plate.
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