baie pink (pink pepper), crushed with the blade of a knife
How to prepare
Fancy a nice appetizer? This delicious recipe with haddock liver, oranges and pomegranate seeds.
Preparation
1 With a peeler, pull some strips of the orange peel. Avoid the white of the peel, this tastes bitter. Squeeze the oranges and sieve the juice.
2 Put the juice and the strips in a pan. Boil half the juice on low heat. Do not let the juice turn brown (discoloration indicates caramelization of the sugars, which is not desired for this dish).
3 Let the orange juice in the fridge get cold through and through.
4 Take the juice out of the fridge, remove the strips and bite the juice with some lime juice.
5 Put a few drops of sesame oil through the juice with a fork.
6 Divide the juice over four plates with a small dimple.
7 Divide the haddock liver over the plates.
8 Garnish the dish with pomegranate seeds, the sea salt and pieces of baie pink.
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