John Myers
Fish Fillet with Mint on Mixed Salad
The perfect fish fillet with mint on mixed salad recipe with a picture and simple step-by-step instructions.
- 2 Pc. Fish fillet – halibut or redfish
- 8 Pc. Cherry tomatoes
- 10 Pc. Radish
- 2 St. Yellow peppers
- Sprout mix
- 0,5 bunch Mint fresh
- 2 tbsp Lemon juice
- 4 tbsp Rapeseed oil
- 2 tbsp Raspberry vinegar
- 4 Pc. Wild garlic leaves
- 3 Stalk Chervil
- 1 tbsp Chives fresh
- Salt
- Black pepper from the mill
- Sugar
- 2 tbsp Clarified butter
- Flour
- Halve the cherry tomatoes, cut the peppers into strips, thinly slice the radishes and place in a bowl. Cut wild garlic leaves into strips and add to them. Finely chop the chervil and mint, cut the chives into fine rolls. Rinse the fish fillet and dry with kitchen paper.
- Mix rapeseed oil, vinegar, lemon juice, chervil and chives into a vinaigrette and season with salt, pepper and sugar.
- Salt and pepper the fish fillet, drizzle with lemon juice and turn in the chopped mint. Then turn in flour. Heat clarified butter in a pan and fry the fish to the desired cooking point.
- Fold the vinaigrette into the salad. Arrange the salad on a plate, cover with the sprouts and top with the fish fillet. Enjoy your meal!
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