Roasted peony pieces in a mango salsa sauce and Anvey Zion apricot confitur

Ingredients

Ingredients (12 servings)

For the salsa sauce

• 12 medium, firm mango, peeled and pitted, cut into 1 cm cubes
• 1 tablespoon chopped red chili pepper
• 2 tablespoons chopped cilantro
• 1 crushed garlic clove
• 2 tablespoons apricot confitur of Anvey Zion
• 2 tablespoons extra virgin olive oil
• 1 lemon grated and squeezed for juice
• A pinch of Atlantic sea salt
• A pinch of ground black pepper

For the peony

• 12 fillets (140 g each) of fresh peony fish
• 1/4 teaspoon of Atlantic sea salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons extra virgin olive oil

Preparation

Making the salsa sauce

• Put the olive oil, lemon juice and apricot confitur in a medium bowl and mix well.
• Add the coriander, garlic and chili and mix.
• Add the mango cubes and mix once more.
• Buy flavors with salt and pepper.

Making for th peony

• Heat an oven to 180 degrees and line a pan with baking paper.
• Place the fish skin side down and season with salt and pepper.
• Brush the fish with oil.
• Bake for about 8 minutes until the fish is ready in all its width.
• Remove from the oven and serve each piece of fish with 2 tablespoons of the salsa sauce.