Salmon schnitzel cooked on the plate

Ingredients for 4 servings:

• 12 slice(s) salmon fillet(s), very thinly sliced, approx. 30g each
• 40 g butter
• some lemon juice
• Pesto:
• 10 leaves of wild garlic or ½ bunch of arugula
• 80 ml oil (pumpkin seed or olive oil)
• 30 g Parmesan, freshly grated
• Salt and pepper, lemon juice, chili from the mill
• 100 g lettuce (lamb’s lettuce)
• 12 leaves of dandelion, arugula, oak leaf, lollo or other small
• 8 cherry tomatoes
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

festive starter for 4 people

Spread four plates evenly with cold butter, leaving the center and edges free. Preheat oven to 200°C (no fan!) or turn on the grill. Arrange 3 slices of salmon fillet on each plate on the butter, season with a little lemon juice, salt, and freshly ground pepper. Trim, wash, and dry the lettuce. Cut the cherry tomatoes into eighths. Make a pesto paste from wild garlic or arugula, pumpkin seed or olive oil, and Parmesan in a blender or simply with a hand blender in a tall container, season with a little lemon juice, salt, pepper, and freshly ground chili. Heat the filled plates quickly in the oven or under the grill until the salmon is just cooked through; 2-3 minutes is usually sufficient. Arrange the lettuce and cherry tomatoes nicely in the center of the plate and drizzle with pesto. Serve immediately. The plates, pesto, and salads can, of course, be prepared in advance. Serve with baguette or white bread, toasted if desired.