John Myers
Fish in Winter Clothes with Sun Hat and All Sorts of Things from Mediterranean Gardens
The perfect fish in winter clothes with sun hat and all sorts of things from mediterranean gardens recipe with a picture and simple step-by-step instructions.
vegetable salad
- Salt and pepper
- 40 g Basil
- 1 bunch Parsley
- 100 g Sour cream
- 125 g Butter
- 5 Discs Sandwich toast
- Lemon juice
- Cayenne pepper
- 2 Pc. Red peppers
- 2 Pc. Peppers yellow
- 1 Pc. Fennel bulb
- 3 Pc. Zucchini
- 300 g Chanterelles
- 2 bunch Spring onions
- 250 g Date cherry tomatoes
- 5 tbsp Rose vinegar
- 3 Pc. Rosemary sprigs
- Wash and pat dry the cod, remove bones. Season the fish with salt and pepper. For the basil paste, rinse off the parsley, pat dry and roughly cut with the basil, finely puree together with the sour cream in a blender, adding the butter in pieces. Cut the crust off the toast and roughly crumble the slices. Mix the herb mixture with the toast to a paste, season with salt, pepper, cayenne pepper and lemon juice to taste.
- Spread the fish thickly with the paste and grill it in the oven for about 12 minutes at 175 degrees. Then turn on the grill and grill the fish to the end in 5 minutes.
- For the vegetables, cut the peppers in half, clean them, wash them and place them with the cut surface facing down on a baking sheet lined with baking paper and roast them under the grill until the skin forms black bubbles. Remove the peppers, wrap in a damp kitchen towel, let cool and peel off the skin. Quarter the pepper halves.
- Halve the fennel, cut out a thick stalk in a wedge shape. Cut the fennel into fine slices and cook in salted boiling water for about 4 minutes, drain and drain.
- Toast the pine nuts in a pan without fat until golden brown. Wash tomatoes and cut in half. Fry the chanterelles in 3 tablespoons of olive oil, season with salt and pepper. Clean and wash the spring onions and cut the white and light green into pieces approx. 2 cm long. Clean and wash zucchini, cut off the ends, cut the rest into slices. Drain the capers. For the sauce, stir together vinegar, salt, pepper, sugar, 12 tablespoons of olive oil and 4 tablespoons of water to make a sauce.
- Heat the remaining olive oil in a large pan. Fry the rosemary, fennel and zucchini in it over high heat, shortly before the end, add the spring onions, bell peppers, tomatoes, pine nuts, capers and chanterelles and warm up. Stir in the sauce and season again with salt and pepper. Arrange the fish and vegetable salad on plates and serve.
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