For 4 people
For 4 people
Start by making a marinade with olive oil, grated ginger, soy sauce, freshly squeezed orange juice and zest, pepper, and a little salt.
Dip the acoupa fillets in this marinade and let them rest in a cool place for 3 hours.
Meanwhile, steam sweet potatoes and plantains separately, along with spinach, in a saucepan with a little water, ground nutmeg, salt, and pepper.
Once cooked, cut the vegetables into 1 cm thick slices and arrange them on aluminum foil with a tablespoon of crème fraîche or soy.
Place the acoupa fillets on top, season with salt and pepper, then close the papillote and cook on the grill for about 25 minutes.
Open the papillote and enjoy.
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