For ➍4 shark steaks*
mixed lettuce**
6 cherry tomatoes**
sea spinach***
1 garlic clove
salt & pepper
oil
Cut the shark's steaks into cubes. Roast them with a little bit of oil and crushed garlic. Let it cook at least for 5 m until brown.
In a wok, cook the sea spinach with a tiny bit of water until soft and tender, no longer than 4 m. They should result crispy.
Alternatively, slice a shallot, sauté it in some butter, add the blanched sea spinach. Do not brown.
Prepare the salad with the cherry tomatoes. Add oil and a pinch of salt**.
Lay the salad on a plate, add the shark on top. Sprinkle with a bit of salt and pepper. Spread the sea spinach beside.
*Use monkfish instead. Or white fish fillets. Don't cube them.
**Use only sea spinach instead. Double the quantity.
***The fish and spinach version will also work with regular spinach. Or use samphire.
Read more sea vegetables recipes.
