ingredients

6 Fillets of can
40 g of dark chocolate
5 cl of Vivis agave syrup
250 g of gourmet peas
1 bunch of pink radishes
6 carrots
100 g of soy sprouts
Olive oil
Salt
Pepper

Steps

Step 1

Preheat the oven to 220 ° C.

Remove the nerves and fat from the cannets . Scratch the skin with the tip of a knife to allow heat to penetrate during cooking. Arrange the fillets in a cold frying pan on the fat side and color them over high heat. Season the flesh with fine salt and pepper from the grinder. Cook 4 to 5 min. Return the fillets to a baking sheet and set aside.

2nd step

Degrease the pan and deglaze with a cup of water. Cook for 2 min (reduce to ¾), add the agave syrup, then lower the heat and melt the chocolate at low temperature, until the sauce thickens. Correct the seasoning with salt and pepper.

Finish cooking the fillets in the oven for 5 to 6 minutes. At the end, let the fillets rest under a sheet of aluminum foil for 3 minutes to soften the meat.

Step 3

Wash all the vegetables . Cut the gourmet peas into small sticks. Peel the carrots and cut into thin slices. Mince the radishes into thin slices. Check the soy sprouts (they must be very white).

Step 4

In a hot wok, drizzle with olive oil and sweat the carrots. Season with a pinch of salt and cook for 5 minutes covered with a glass of water. Add the sweet peas, season again with salt and cook for 2 minutes. Then add radishes and soy sprouts, add more salt and cook for 1 minute. Finish with 2 tbsp. tablespoon agave syrup.

Step 5

Serve immediately with the fillets and the sauce.

tips

Vary the vegetables according to the seasons.