Salad with fish

Ingredients for 4 servings:

• 400 g fish fillet(s) (e.g. pollock, redfish or pike-perch)
• salt and pepper
• 2 tbsp lemon juice
• 1 tbsp oil
• 4 thick garlic cloves
• 1 head of lettuce
• 3 tbsp balsamic vinegar, white
• 1 tsp mustard
• 1 tsp paprika powder, hot
• 1 tbsp chives, in rolls
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Lightly salt the fish and drizzle with lemon juice. Heat oil in a pan and fry the fish until crispy on both sides. Peel and finely grate the garlic. Add it to the pan and fry briefly. Mix a marinade of vinegar, mustard, salt, pepper, and olive oil. Season with paprika. Let the fish cool and cut into strips. Divide the washed and spin-dried lettuce leaves among four plates, top with fish strips and garlic. Drizzle everything generously with the marinade and sprinkle with chives.