Sea Bass Salad

MT
A recipe from chef Muzafar Mukhiddinov of Jolly Dog Pub

Ingredients:
ruccola
iceberg lettuce
frisee lettuce
cherry tomatoes
lollo rossa
sea bass filet
Bulgarian pepper
eggplant
tomato

Sauce:
cedar nuts
Parmesan cheese
garlic
cilantro
olive oil.

Fry the Bulgarian pepper and eggplant in a frying pan until they form a crust. Remove the skin under running water and remove the seeds. Cut into strips.

Dress the mixed salad leaves with the sauce, which is made by beating all sauce ingredients in a blender to a homogenous mass, then carefully adding the olive oil, mixing with a whisk.

Debone the sea bass, make a cut in the skin and fry in a frying pan.

Lay the cleaned vegetable pieces in a circle, place the salad mix on top, and put the fried sea bass on the sides. Decorate with cherry tomatoes.