– 1 fillet seasoned with herbs
– 300 gr spinach Basil
– 200g peas 1 onion Tabasco
– 4-5 radishes
– 20 g butter
INSTRUCTIONS: Blanche the spinach and basil in boiling water for 1 min. Cool down quickly with water and ice. Transfer into a mixer and blend with a drizzle of oil and a drop of water, then add salt. Meanwhile, boil the peas for 2 mins in salted water and cool down quickly. Finely chop an onion, braise it in butter and add everything to the peas. Now blend the mixture. Chop the radishes very finely and season with salt, oil and apple cider vinegar.
Reheat the fillet seasoned with herbs in a pan, oven or microwave and cut as you like.
Plate up by putting a few leaves of baby spinach at the bottom, the spinach sauce, the pea quenelles and the radishes.