John Myers
Contents
show
Wild Herb Salad with Char in Fruity Honey-mango Dressing with Allgäu Bacon
The perfect wild herb salad with char in fruity honey-mango dressing with allgäu bacon recipe with a picture and simple step-by-step instructions.
For the char with salad:
- 750 g Char fillet
- Salt and pepper
- 50 g Butter
- 300 g Wild herbs Salad
For the dressing:
- 1,5 Pc. Ripe mango
- 4 tbsp Honey
- 15 tbsp White balsamic vinegar
- 10 tbsp Olive oil
- 1 Pc. Clove of garlic
- 5 pinch Salt
- 5 pinch Pepper
- 10 Pc. Cocktail tomatoes
- 10 disc Smoked bacon
For the white bread:
- 600 g Flour
- 0,5 Pc. Yeast cubes
- 1 tsp Sugar
- 2 tsp Salt
For the char with salad and dressing:
- Place the bacon slices on a rack and bake in the oven at 200 ° C for about 10 minutes until crispy.
- Puree all ingredients, except for the tomatoes, together in a blender or with a hand blender. Finally, add the mango pieces (0.3 cm cubes) and the cocktail tomatoes quartered to the dressing.
- Dry the fish fillets well and cut into the skin side with a razor blade or a box knife. Then flour the skin side with something in flour. Let 50g butter melt in the pan and fry everything slowly at not too high a heat (otherwise the butter will turn brown). Season with salt and pepper and fry on both sides for about 5 minutes.
- Arrange the salad, put the fish on top and drizzle with dressing. If you like a lot of dressing, just make more dressing.
- Add the crispy bacon and serve with the white bread.
For the white bread:
- Mix all ingredients. If possible, let the dough rise in the refrigerator overnight. If you are pressed for time, 2 hours in the refrigerator are enough. Turn the dough out onto a floured surface. Divide the dough into 2 pieces, stretch them a little and cut into them. Place on a baking sheet with baking paper and bake at 230 ° C for 15 minutes, then switch the oven back to 200 ° C and finish baking for another 15 minutes.
Facebook Comments