for 4 person

Pears

2	pears, cut into slices
3 tbsp	olive oil
2 sprig	rosemary, finely chopped
¼ tsp	salt
a little	pepper

Fish

2	gilthead seabream (organic)
3 tbsp	coarse-grain mustard
2 tbsp	olive oil
¼ tsp	salt
a little	pepper
2 sprig	rosemary
2	garlic cloves, in dics
50 g	walnut kernels, coarsely chopped

Salad

2 dl	balsamic vinegar
1	shallot, finely chopped
2 sprig	rosemary
70 g	butter, cut into pieces, cold
1 tbsp	coarse-grain mustard
¼ tsp	salt
a little	pepper
200 g	leaf salad, torn into pieces

How it's done

Pears

Mix the pears, oil and rosemary in a bowl, season. Place on a baking tray lined with baking paper.

To roast

Approx. 10 mins. in the centre of an oven preheated to 200°C. Remove, do not turn off the oven.

Fish

Rinse the fish (inside and out) in cold water, pat dry. Combine the mustard and oil, coat the fish with the mixture inside and out, season, place a sprig of rosemary inside each fish. Score the surface of the fish on both sides and place the slices of garlic in the incisions. Place the fish on top of the tray of pears and add the nuts.

Return to the oven

Cook for a further 25 mins. in the centre of the oven.

Salad

Reduce the balsamic with the shallot and rosemary to approx. 100 ml, strain, return to the pan and bring to the boil. Switch off the hob. Gradually stir in the butter. Stir in the mustard, season. Arrange the salad on a platter, place the pears, nuts and fish on top, drizzle with the dressing.

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