Grilled sea bream, beet quinoa and celery

INGREDIENTS FOR 6 PEOPLE:

6 sea bream fillets (+/- 180 g),
olive oil, salt/pepper
fleur de sel (finish)

1 ball of celery
10 cl olive oil
salt/pepper

240 g quinoa
200 g cooked beets
1 apple granny
65 cl water
15 cl coconut milk
olive oil, salt, pepper

Zest 1 orange/1 lemon
10 cl olive oil

Progress:

CITRUS OIL: In a saucepan, heat the olive oil (+/- 60°C) then pour it over the zest of an orange and a lemon. Leave to infuse overnight in a jar.

SEA BREAM: In a hot skillet, pour a tablespoon of olive oil; then snack the sea bream fillets for 4 minutes on each side, place them in a dish, season with salt and pepper.

BEET QUINOA: Cut the apple into small dice +/- 0.5 cm in diameter.
Cut the beets into coarse pieces, then blend them with the coconut milk until the mixture is smooth.
In a saucepan, brown the diced apples in a little olive oil, add the quinoa.
Heat for 2 minutes, stirring, salt and pepper. Add the water then cook for 12 to 14 minutes, stirring regularly. Once cooked, drain the quinoa, stir in the beetroot/coconut milk mixture, salt and pepper if necessary. Leave to rest covered for 5 minutes.

CELERY PURÉE: Peel and cut the celery into coarse pieces. Cook it in a pan of salted water. Prick it with the tip of a knife, there should be no resistance.
Drain and mix the celery with the olive oil, salt and pepper. The celery puree should be very smooth.

DRESSING: In a round plate, arrange the beetroot quinoa in a circle at the top of the plate. Next, place a quenelle of celery puree. Then place the sea bream fillet and drizzle the skin with a little citrus oil and a pinch of fleur de sel. Serve hot.