company logo

Log In

Grilled Bangus with Beet and Bulgur Salad

Rate this item
(0 votes)


Grilled Bangus with Beet and Bulgur Salad

 

Ingredients: (Serves 6)

 

6, 180 g Bangus filets

2 tbsp Kirlangic Extra Virgin Olive Oil

Salt, to taste

Cavani Black Pepper, to taste

 

Ingredients for the Beet and Bulgur Salad:

 

4 medium beets

3 tbsp Kemal Kukrer Pomegranate Sour / Concentrate

½ cup Duru Fine Bulgur, rinsed in cold water

¼ cup spring onions

¼ cup mint, chopped

2 tbsp Cavani Red Wine Vinegar

¼ cup Kirlangic Extra Virgin Olive Oil

¼ cup silvered almonds

Salt, to taste

Cavani Black Pepper, to taste

 

Preparation:

 

1. For the bulgur salad, place the beets in a pot with water to cover.

2. Boil until tender and drain, reserving the cooking liquid.

3. Puree one of the beets in the reserve liquid with pomegranate sour / concentrate.

4. Put the bulgur in a small saucepan. Add the beet puree, season with salt and black pepper, and bring to a boil.  Cover, remove from heat and put to one side.

5. Dice the remaining beets, place in a mixing bowl and combine with spring onions, mint, red wine vinegar, extra virgin olive oil and almonds and season with salt and black pepper.  Use a fork to fluff the bulgur and mix the ingredients thoroughly.

6. Preheat the grill.  Season the Bangus filets with salt and black pepper.  Then brush with olive oil and cook.

7. To serve, arrange each serving of grilled fish on a bed of bulgur salad.

Read 826 times



Powered by NETPOD. XHTML and CSS.