Mullet, Quinoa, red beet and roasted Tomatoes

Mullet, Quinoa, red beet and roasted Tomatoes

Ingredients for 4 PCs per 4pz.
200 g bioQuinoa
n° 1 cooked beetroot
n° 4 red mullet
150g tomatoes datterini
- Rosemary
- Sage
- Laurel
- Salt
- Sugar
- Extra virgin olive oil

METHOD:
TCut the beetroot in four part, switch to all extractor getting a Red Water, salt to taste.

In a saucepan to boil the water datterini for 10 seconds, cool them in cold water and peel them.

Cut them in half and place on baking sheet with parchment paper underneath, dusting and sales of sugar, olive oil and herbs, bake at 70 ° C for 1 hour ventilated.

In A pot Boil 1 liter of water with sales 10gr, reached boiling cook the quinoa for 12 minutes, After that drain and cool in the water current.

Heat half glass of olive oil with some rosemary leaves in a microwave for 30 sec, then allow it to cool.

Filet and debone the fish and dry them with paper towels; in a non-stick frying panheat a little olive oil with Rosemary and cook the fillets of red mullet salted previously.

PRESENTATION:
place the quinoa in the center of the dish, over 2 fillets of red mullet, the datterini roasted beetroot and Around The Water.