Red Mullet Fillet with Flower Salad

Wash the lettuce leaves and mix with whole flowers or just the petals. The ratio of vinegar to oil should be 1: 3, so there are always three tablespoons of oil for one tablespoon of vinegar. First mix the shallots, vinegar, salt and pepper in a bowl with a whisk. Then add the mustard and finally stir in the oil slowly.

Twist off the head of the Norway lobster, then cut into the underside of the shell with kitchen scissors. Then peel. Score the back of the Norway lobster with a sharp knife and pull out the dark intestinal thread. Finally, rinse briefly under running cold water and pat dry. Fry for 1-2 minutes per side. The peeled Norway lobster is ready even faster. White protein flakes on the surface are a signal that the Norway lobster has reached the perfect cooking state.

Separate the body from the tentacles. Then press out the hard chewing tool. Put the octopus in a saucepan with a little water. Add a dash of white wine, a little oil and a bay leaf. Bring the octopus to the boil and cook on low heat for 50 to 60 minutes. Cover the pot with a lid. Take out the octopus and cut the tentacles off with a large knife. Peel off the dark skin from your arms. Separate the curled tips. (Caution. Do not throw away the rest - it is good for pasta sauce.)

Heat the olive oil in a saucepan. ATTENTION: Not more than 60 ° C. Place the fillets in the oil and cook for about 10 minutes. White protein flakes on the surface are an unmistakable sign that it has reached the perfect cooking state. Before serving, fry the various fish and seafood briefly in butter, then turn the red mullet fillet in poppy seeds.

Peel the shallot and cut into fine cubes. Heat 1 tbsp butter in a pan or large saucepan. Steam the shellfish and shallot in it, turning. Pour 250 ml of wine, bring to the boil and reduce to half. Pour in the Pernod and cream, bring to the boil and reduce by a third. Stir in the saffron.

Clean the asparagus and kohlrabi and briefly blanch them in boiling water. Then quench with cold water. Stone the avocado, remove from the skin and cut into fine slices. Cut the cucumber into thin slices with a peeler and roll them up. Make a white sauce of the kohlrabi bowl. Fry the bowl briefly, deglaze with a dash of white wine and then fill up with cream. Cook everything for about 20 minutes on a low flame. Then pour through a sieve and briefly whip the sauce with a mixer before serving.

Cut the grapefruit fillet (cut into cubes) at the top with a sharp kitchen knife. Put the algae in there. Place the rolled up cucumber and avocado slice next to it. Arrange the asparagus and kohlrabi on the plate and pour the sauce over the kohlrabi. Then serve the fish, placing the pulpo arms (octopus) on the tomato slice. Pour the saffron sauce over the ingredients at the table as you like.