For the Pailliard
1 fillet of beef
Flor de Sal d´Es Trenc Rosa
Pepper
Cut the fillet of beef into slices about half a centimeter thick and fry briefly in hot oil. Season with salt and pepper.
For the salad:
2 bunches of rocket salad
200 g black olives
3 tablespoons old balsamic vinegar
100 ml olive oil
Flor de Sal d´Es Trenc Olivas Negras
freshly ground pepper
Sugar
Clean, wash and spin dry the rocket. Cut the olives into small pieces. For the dressing, mix the balsamic vinegar with the olive oil, add the olive pieces and season with Flor de Sal, pepper and sugar.
For the grilled vegetables:
6 aubergines
6 Courgettes
6 colourful mixed peppers
2 cloves of garlic
3 garlic bulbs
250 ml olive oil
Rosemary and thyme twigs, bay leaves
Flor de Sal to sprinkle
Wash the aubergines and courgettes and cut into slices about 3 mm thick. Wash, quarter and core the peppers. Leave the garlic bulbs unsplit.
For the marinade, peel the individual garlic cloves, cut them in half and mix with olive oil, rosemary and thyme twigs and bay leaves. Leave the vegetables in the marinade for at least 1 hour. Then grill them on the oiled grill from both sides. Place the whole garlic bulbs on the grill and grill until they are black on the outside - then the inside is as soft as butter.
For the pesto:
75g basil
2 tablespoons pine nuts
1 clove of garlic
1 tsp salt
200ml olive oil
50g freshly grated parmesan
Mix all ingredients (except parmesan) in a food processor. When everything is mixed, add the Parmesan and mix in slowly.
Arrange the paillard on the plates with the rocket salad and nappe with some pesto. Serve the grilled vegetables sprinkled with some Flor de Sal.
