Floured Sea Bass with Green Asparagus and Lemon Mustard Dressing

First peel the potatoes and cut them lengthways into approx. 5 cm thick slices. Then place the slices on a baking sheet and rub the clove of garlic. Salt and pepper the potato slices and drizzle with olive oil. Bake the whole thing at 180 degrees (convection) for about 20-25 minutes.

Then squeeze the lemons and mix the juice with mustard and rapeseed oil. Fold in the finely chopped dill and season the dressing with salt and pepper.

Then season the fish fillets with salt and pepper. Roll 5 fillets in flour, place in a pan and fry for about 3 minutes on each side. Cook the other 5 fillets in the steamer for about 7 minutes. The cleaned asparagus can also be steamed at the same time.

Then fry the scampi with a little olive oil and garlic in the pan and then season with salt and pepper to taste.

Finally, boil the quail eggs and cut them in half. Meanwhile, wash the wild herb salad and drain well. Serve all ingredients together on a flat plate.