Serves

4

Ingredients

400g red endive • 20g sugar • 400g ray filet from Apolónia fish counter • 60ml extra virgin olive oil 0.4º • 1 pkt Vitacress Provençal Salad • 1 tsp crushed coriander seeds • 200g Aljezur sweet potato • 15g flor de sal • Sunflower oil for frying • 50g yellow cherry tomatoes • 15g savoy cabbage sprouts • 15g chive shoots • 20g fresh coriander leaves • 1 red chilli pepper • 30ml red wine vinegar • 5g black pepper • Juice of ½ orange

Method

Cut the endives into eighths and season with olive oil, sugar and crushed coriander seeds • Grill under a hot grill for two minutes and put to one side • If the endives are large you can cook for a few more minutes in the oven • Prepare the ray filets, seasoned with pepper and flor de sal, and sauté in hot olive oil, seasoned, cooking with the help of a lid • Cut the sweet potato into thin strips and fry in hot oil till very slightly coloured • Place the endive eighths on a concave plate •  Mix the greens, the shoots, the yellow cherry tomatoes and season with olive oil, vinegar, orange juice, the chilli pepper and salt • Place the salad in the very centre, not covering the endives • Arrange the fried sweet potato chips and add the ray filet; you can refresh the sauté pan in which the ray was cooked with a little vinegar and drizzle the result over the endives