Wild garlic flan with wild herb salad, raspberry dressing and cod fillet in a black and white sesame crust

Ingredients for 4 servings:

• 100 g wild garlic, fresh
• 2 shallots
• 200 ml milk
• 125 g cream cheese
• 3 eggs
• Salt and pepper, white (freshly ground)
• 150 g lettuce (wild herb salad)
• 2 tbsp vinegar (raspberry vinegar)
• 1 tbsp balsamic vinegar, white
• 2 tsp maple syrup
• 5 tbsp olive oil, cold squeezed
• Salt and pepper, white (freshly ground)
• 300 g fish fillet(s) (cod fillet)
• 2 tbsp sesame, white
• 2 tbsp sesame, black
• 1 egg(s)
• 2 tbsp flour
• Oil, for frying
• possibly pine nuts

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

This is how you can ring in spring

Wild garlic flan: Finely chop half of the wild garlic and roughly chop the other half. Bring the roughly chopped wild garlic to a boil in a small saucepan with the chopped onion and milk, then let it steep for 5 minutes. Pour the milk through a fine sieve into the chopped wild garlic and let it cool. Briefly beat the cream cheese and eggs, then add them and mix until smooth. Season with salt and pepper. Divide the mixture between buttered ramekins or cups and place them in a perforated insert of the steamer. Allow to set in the steamer at 100°C for 20 minutes. Alternatively, cook the bowls in the oven. To do this, place the ramekins in a gratin dish and pour enough boiling water around them so that the flans are half submerged in the water bath. Immediately bake the flans in an oven preheated to 180°C on the second lowest shelf for 25-30 minutes, until set. The flans can be served cold or warm. Salad with dressing: Wash the lettuce, shake dry, and roughly tear into pieces. Mix the raspberry vinegar, balsamic vinegar, oil, maple syrup, and spices to make a dressing. If desired, dry-roast pine nuts in a pan and add them. Fish preparation: Cut the cod fillet into four pieces. Beat the egg on a plate. Mix the black and white sesame seeds. Season the cod fillet with salt and coat first in flour, then in the egg, and finally in the mixed sesame seeds. Fry on all sides in hot fat. To serve: To serve, loosen the edges of the flans with a sharp knife and turn the flans out onto plates. Garnish with the salad. Drizzle the salad with the dressing and then add the fish to the plate. Tip: Serve with wild garlic curd and root bread.