Fish fillet with turnip tops, pine nuts and black garlic sauce

1 head of black garlic for 4 servings

Prepare a vegetable broth
Onion carrot celery and a little salt
Strain everything and put on a saucepan
Clean the black garlic cloves and put them inside the saucepan with the vegetable broth
Bring to a boil
Blend everything and thicken to taste with potato starch or xanthan
Salt and pepper to taste

Fillet the fish by cutting out fillets

Oil them and place them on the skin side on the griddle, keep a high temperature for the first 30 seconds to make the skin crispy

Set to low, and as soon as the meat has browned evenly you can plate and garnish around the plate with the sauce and serve the tenderloin.

Gas BBQ