Fish Salad Neptune – Entrée

Rinse halibut under cold water. Drain. Drizzle with juice of half a lemon (leave rest for marinating). Bring water to a boil with salt, peeled whole onion, bay spice and clove. Add fish. Reduce temperature, cook fish in 10 min. Peel off the skin, remove the bones, cut into scales. cool for half an hour. Cut the grapefruits in half. Lift out the flesh. Save skins for stuffing. Rinse apples (do not remove peel), cut in half and dice. Blanch (scald) tomatoes with boiling hot water. Peel. Cut out stem ends, divide into slices. Coarsely dice gherkin. Drain olives, cut in half. Mix ingredients with fish pieces, juice of one lemon left behind, drained crabs (leave a few for garnish), salt, sugar, oil and a little bit of Worcestershire sauce, steep for 10 min. Mix yogurt with mayo and dill tops (use fresh dill in summer). Season with salt, pepper and a pinch of sugar.

Clean the lettuce, rinse and drain. Arrange on a platter. Fill fish salad into the grapefruit peels. Spread some marinade evenly on top. Offer rest separately. Arrange grapefruit peels on lettuce leaves. Garnish with parsley and remaining crab tails. Keep in refrigerator until serving.

Preparation: approx. 30 min.

Approx. 400 cl/1674 joules

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