- 4 seawolf fillets, each 125 g
- olive oil
- 100 ml white wine
- 1 lime
- salt, freshly ground pepper
- 4 slices of smoked bacon
- 2 shallots
- 400 g spinach
- 2 dessert spoon butter
- 1 carton of RucolaCress®
Season the seawolf with salt and pepper and fry in a little olive oil in around 10 minutes until golden brown and cooked. Glaze with white wine and squeeze the lime over the pan.
Fry the ham in a large dry frying pan until it is crispy. Peel and finely chop the shallot. Wash the spinach and drain.
Fry the shallots in butter and add the spinach. Allow to reduce and season with salt and pepper.
Arrange the seawolf on the spinach on warmed plates. Serve with the bacon and garnish with RucolaCress®.
Say yes to the cress