1 pack of greater amberjack loin
2.80 oz of mixed greenery
3 radish, sliced
0.35 oz of fennel branch
½ teaspoon of fleur de sel
1 lime
1 tablespoon of olive oil
Open the greater amberjack loin pack and place it on a plate
In a bowl, mix the mixed greenery, sliced radish and fennel branch
Season with the juice of a lime, the fleur de sel and mix
Place the salad in the centre of the plate and drizzle with olive oil to taste
In addition to the Selo de Mar cured Almaco Jack loin package, we used the producers' products from Microgreens and Vale das Dúvidas
