Crispy fish on beetroot

Ingredients for 4 servings:

• 4 beetroots (125 g each)
• 1 apple, sour
• 4 tbsp vinegar (raspberry vinegar, from the barrel with 5% acidity)
• 10 tbsp oil (hazelnut oil, from the barrel)
• salt and pepper
• 2 tsp lemon zest, unpeeled, grated
• 8 tbsp breadcrumbs
• 4 tbsp hazelnuts or pine nuts
• 1 tbsp coriander
• 700 g fish fillet(s) (pollock), cut into 4 cm wide strips
• 6 tbsp whipped cream
• 2 tbsp parsley, roughly chopped
• lemon juice
• Clarified butter for frying

Instructions

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

Raw vegetable salad with fish in a nut coating

Peel the beetroot, slice it into very fine strips, and season with salt, pepper, and sugar. Wash, core, and finely slice the apples. Place everything in a bowl and mix with the raspberry vinegar, hazelnut oil, salt, pepper, and lemon zest. Let it stand for about 15 minutes. Meanwhile, finely grind the hazelnuts or pine nuts and coriander and mix with the breadcrumbs. Drizzle the pollock fillets with lemon juice, season with salt, and coat them in the whipped cream. Roll the fish fillets in the breadcrumb mixture, pressing the crumbs firmly into the mixture. Heat the clarified butter in a pan and fry the fish fillets for 3 minutes on each side over medium heat until golden brown. Serve with the raw vegetable salad and garnish with the parsley.