Steamed sea bass steaks, spinach sautéed with pine nuts

Ingredients

• 2 wolf tiles
• 100 g of baby spinach
• 5 g roasted pine nuts
• 10 g salmon roe

• picholine olive oil (or other)

Preparation

1. Steam the sea bass steaks at 90°C for 13 min.

2. Wash the spinach in clean water. Sauté them for 30 seconds with the roasted pine nuts. Salt.

3. Spread the wilted spinach at the bottom of each plate. Cover with the cooked sea bass, drizzle with olive oil then add the equivalent of 1 tbsp. of salmon roe before serving.