Nordia's colorful fish starter

Ingredients for 4 servings:

• 4 cucumber(s) (mini cucumbers)
• ½ mango(s), ripe and aromatic
• 4 small fish fillets (red mullet fillets), possibly frozen
• 2 tbsp olive oil for frying
• 4 dashes lemon juice, freshly squeezed
• 8 tsp, heaped natural yogurt, 0.1% fat, creamed
• 8 dashes of Crema di Balsamic vinegar
• 4 tsp, heaped sea salt, ideally Maldon Salt Flakes

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Red mullet on a mango and cucumber bed

Prepare 4 plates for serving. Peel the cucumbers, trim the ends, and use a vegetable peeler to shave off thin shavings. Don’t shave off the soft inside (it’s almost impossible), discard it (or eat it). Per plate, count the shavings from one mini cucumber. Thinly peel one side of the mango with a vegetable peeler, then shave off shavings from this as well, and arrange them nicely over the cucumber shavings. Use a little more cucumber than mango, otherwise the strong mango flavor will overpower the delicate cucumber flavor. Fry the fish fillets in a little olive oil for about 3 minutes on each side. Don’t overcook, or the fish will dry out. Don’t season. Carefully lift the fillets from the pan and place them on top of the cucumber and mango mixture. Drizzle with lemon juice and sprinkle each with about 1 teaspoon of salt flakes. If using industrial salt, use significantly less, as it is much saltier! Using a teaspoon, draw lines of yogurt over everything (fish + cucumber + mango). It’s best if the yogurt is nice and creamy/liquid. Add lines of creamy balsamic vinegar straight from the bottle and serve immediately. This makes a great, light and fresh starter for a summer or spring menu.