GRILLED WHITE BREAM, HOT HAZELNUT JUICE, SAUTÉED HORNS OF PLENTY AND APRICOT

INGREDIENTS

4 fillets of white bream
180 gr approx. each.
Hazelnut juice
100 gr hazelnuts
40 cl water
Salt
1/2 cayenne pepper.

Sautéed horns of plenty
30 gr horns of plenty
2 apricots
Oil.

Others
Smoked oil.

PREPARATION

Soak the hazelnuts in the water with salt and the cayenne pepper for 6 hours. Blend and strain through a cloth filter. Heat to 60º C and beat.Place the apricots in oil with a little salt and cook in the oven at 90º C for 2 hours. Sauté the horns of plenty very quickly, just so that they become crisp.Grill the fish.

TO SERVE

Arrange one fillet of fish on each plate. Add a little hazelnut juice, half an apricot and four horns of plenty. Sprinkle over a little smoked oil.