The island of Mallorca is famous for its delicious seafood and fish. Especially in summer a piece of fish makes a light and tasty lunch or dinner. Try this heavenly summer negrito recipe with tomato and olive pesto, mussel and fennel quinoa, lemon and herb gremolata by chef Jonathan Staley.

Ingredients for the Summer Negrito Recipe

  • 4 x 150g portions Negrito Fillet
  • 25g black olive paste
  • 25g sun-dried tomatoes, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tbsp pine nuts
  • zest of 1 lemon
  • 75ml extra virgin olive oil
  • 200g tri-colour quinoa seeds
  • 1kg fresh black mussels
  • a splash of white wine like a verdejo or sauvignon blanc
  • 50g fennel bulb, finely chopped
  • 1 avocado diced
  • small bunch of fennel herb, chives and parsley
  • a small bunch of fresh rosemary finely chopped
  • 10 red cherry tomatoes
  • 25g green olives
  • maldon salt and freshly ground white pepper

Let the Cooking begin

Pesto

Mix the olive paste, chopped tomatoes, half of the lemon zest and 25ml of the olive oil. Then lightly toast the pine nuts in a dry pan. Remove and chop half of them with 5g of parsley and a clove of garlic afterwards. Add to the olive mixture and stir.

Warm Quinoa Salad

First, steam open the mussels by placing them in a pot with fitting lid. Then add a splash of olive oil, one clove of garlic, wine and a teaspoon of the chopped fennel. Turn up the heat to high and cook a minute until the shells have opened. Drain through a sieve, reserve the stock and remove meat from shells. Cook the quinoa in the stock with a little water for 15 minutes until tender. Drain through a fine sieve. Mix the quinoa with the chopped fennel, cherry tomatoes, green olives, remaining pine nuts, salt and pepper and finish off with avocado. Stir gently.

Gremolata

Blend rosemary, parsley, lemon zest, remaining garlic clove and a pinch of salt.

Fish

Season with salt and pepper and brown in a pan. Next, spoon a quarter of the pesto onto each piece and roast in oven at 210 degrees celsius for about 5 minutes.

Composition

Divide the quinoa between four plates, place a piece of fish on top and garnish with the gremolata, fresh herbs and edible flowers.

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