Ingredients

• 8 - pomfret fillet.
• 200 g - zucchini.
• 200 g - yellow squash.
• 75 g - carrot.
• 75 g - mushroom.
• 100 g - broccoli.
• 250 g - colour pepper.
• 100 g - refined flour.
• 200 ml - olive oil.
• 2 - lemons.
• 250 g - diced seafood.
• 1 pinch - saffron.
• 400 g - spinach.
• 50 g - chopped onion.
• 50 g - chopped garlic.
• 30 ml - white wine.

How to Make Pomfret Valentino

• Marinate the pomfret fillet with lime juice, salt and pepper.
• Blanch the spinach and squeeze the water. Chop it.
• Saute the onion and garlic. Add spinach and keep warm.
• Marinate the vegetables with olive oil, salt and pepper and grill it.
• Dust the pomfret in the refined flour and panfry it with olive oil.
• Saute the chopped onion and garlic.
• Add diced seafood, seafood stock, white wine and saffron. Add some beurre manie.
• Arrange the spinach in the centre of the plate.
• Place the grilled vegetables over the spinach.
• Place the pan-fried pomfret and pour the sauce on top.
• Garnish with fresh herbs.