Summer salad with sea bass and orange pulp
1 serving
15 minutes
Summer salad with sea bass and orange flesh is a refined dish of Italian cuisine that embodies freshness, lightness, and harmony of flavors. Its origin is linked to the tradition of Mediterranean salads, where juicy fruits and fresh fish are used. The tender sea bass fillet, fried to a golden crust, pairs wonderfully with the juicy orange flesh and creamy avocado. The taste is complemented by the sweet-sour notes of narsharab and the subtle aroma of cognac. Crunchy carrots and pomegranate seeds add expressive texture to the salad. Dressed with orange juice and olive oil, it becomes not only aesthetically appealing but also nutritionally balanced. This salad is perfect as a light summer lunch or an exquisite dish for a festive dinner.
1
Place a mixed salad on a plate, diced medium: orange flesh and avocado, halved cherry tomatoes.
- Mixed salad leaves: 60 g
- Oranges: 40 g
- Avocado: 30 g
- Cherry tomatoes: 40 g
2
Mix with orange juice, cognac, narsharab sauce, and olive oil.
- Orange juice: 20 ml
- Cognac (brandy): 5 g
- Narsharab (pomegranate sauce): 10 ml
- Extra virgin olive oil: 10 ml
3
Fry the salted sea bass fillet on both sides until golden brown and place it on the prepared base.
- Sea bass fillet, skin-on: 1 piece
4
Garnish with slices of fresh carrot and pomegranate seeds.
- Carrot: 30 g
- Pomegranate seeds (arils): 15 g
