Zepter Blog
- Perch filet, 4 x 200 g
- Spinach, 100 g
- Broccoli, 300 g
- Cauliflower, 300 g
- Tomato, 2 pcs
- Red pepper, 2 pcs
- Fresh herbs at your desire
- Olive oil, 0.5 dcl
- Pomegranate, 1 tbl spoon
PREPARATION:
- Put red pepper, herbs and oil in MixSy to prepare pesto.
- Put perch fillets on the Felix cutting board sprinkle with pepper and add spinach on it and then roll it.
- Put tomato, broccoli, cauliflower and perch in the cold oval griller (Z-V3025Z), without adding oil and water. Cover and leave it on the induction plate at medium temperature for the first 3 minutes (at a temperature of 160°C) and then 10 minutes at low temperature of 90°C.
- Pour the pesto over the ready meal, serve it in Rio Black porcelain and add oil and pomegranate.
Bon Appétit!
Chef Petra Gerić
