John Myers
Ingredients for 2 servings:
- 500 g fish fillet(s) (kingklip fillet)
- 1 head of lettuce
- 1 papaya
- ½ lemon(s), the juice
- 3 tbsp cream
- 2 cl Pernod
- 2 tbsp breadcrumbs
- butter
- olive oil
- salt and pepper
- sorrel
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
This is a food combining dish and is good for losing weight.
Halve the papaya and remove the seeds. Scoop out the flesh with a spoon and puree it with the lemon juice, cream, and Pernod. Season with pepper and a pinch of salt. Remove the outer leaves from the lettuce and halve the lettuce. Rinse the lettuce thoroughly and spin it gently but thoroughly in a salad spinner (cut sides facing outwards). Cut the fish fillet into 4 pieces and press the skin-side down into the breadcrumbs. Heat 1 tablespoon each of butter and olive oil in a pan, fry the breaded side briefly, then reduce the heat to medium. After about 4 minutes, turn the fillets over and let them cook on the open fire until cooked through. Finally, season with salt and pepper. Place the lettuce halves on plates with the cut sides facing up, spread the papaya puree on top and around it. Arrange the fish fillets on top and decorate the plate with sorrel leaves. Of course, any other fish fillet can be used instead of kingklip.
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