Asparagus and strawberry salad with fish fillet

Ingredients for 6 servings:

• 1 head of lettuce
• 18 stalk(s) asparagus, white
• 250 g strawberries
• 60 g pine nuts, roasted
• Parmesan
• basil
• Vinegar (white wine and raspberry vinegar)
• Oil (walnut and olive oil)
• salt and pepper
• 300 g fish fillet(s)
• 2 tbsp flour
• 3 tbsp breadcrumbs
• 1 tbsp sesame seeds
• 2 tbsp almonds, chopped
• Coriander seeds, crushed
• 1 bunch parsley, chopped
• Honey
• lemon juice
• some milk
• some sugar
• Spices)
• Water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

a very tasty early summer dish – starter

Make a rich vinaigrette from the vinegar, oil, and a little asparagus water (water, salt, sugar, a little milk, lemon), salt, pepper, and honey. Peel the asparagus thoroughly, cut into 3-4 cm long pieces, and cook in strong asparagus water until al dente. While still hot, add to the vinaigrette. Mix the lukewarm asparagus with the hulled strawberries and basil, and arrange on top of the lettuce. Finally, sprinkle with the pine nuts and coarsely grated Parmesan cheese. Cut the fish into suitable pieces, season accordingly, and toss in a mixture of flour, breadcrumbs, sesame seeds, coriander seeds, and parsley. Gently fry in olive oil. Add to the asparagus and strawberry salad and serve.