John Myers
Contents
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Ingredients
fish
- 2 piece Pikeperch fillet with skin
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- 1 pinch Fish spice
- 1 some Butter
salad
- 2 Handful Wild rocket leaves from our own cultivation
- 2 piece Tomato eighth
- 1 piece Freshly finely chopped spring onions
- 2 tbsp Seasonal herbs finely chopped
- 4 tbsp Lemon olive oil
- 3 tbsp Balsamic vinegar dark
- 1 tsp Mustard
- 1 tsp Fir honey
- 1 pinch Sea salt fine
- 1 pinch Black pepper from the mill
Instructions
- Remove the bones and wash the fillets and pat dry. Season both sides a little to taste.
- Heat the butter (be careful not to overpower it so it doesn't burn). Fry the pikeperch fillets on the skin side and let the fish simmer over low heat. Turn over on the meat side in the last minute.
- Wash and dry the rocket leaves. Mix the dressing ingredients. Fold in the rocket and tomato pieces and season again to taste.
- As you can see in the first picture, the fish is fried on point. If you don't like it glassy, just leave it in the pan for 2 minutes longer.
- We had toasted garib with fish and salad.
Nutrition
Serving: 100gCalories: 467kcalCarbohydrates: 6.5gProtein: 0.7gFat: 48.9g
