Buckwheat risoni with sea bream, green apple and glasswort

Procedure

Clean and cut the apple into small pieces and then place it in a bowl with lemon juice for 10/15 minutes.
Clean and cut the sea bream into cubes.
Bring the cooking water to the boil and pour the buckwheat risoni and then drain them after 10 minutes. One minute before the end of cooking, also immerse the glasswort.
When cooked, drain the risoni and glasswort and cool them under running water and then season them.
Once the buckwheat risoni have cooled, they are ready to be seasoned with oil, lemon zest, glasswort and previously prepared sea bream cubes.

Enjoy your meal!