Sesame Seed Pike Perch on Spring Salad

Clean, rinse and drain the sorrel, watercress and spinach. Remove the peel from the carrots and dice them very finely.

For the dressing, rinse and dry the orange and peel with a julienne slicer. Chop half of the julienne finely. Set aside remaining julienne for decoration. Peel ginger and grate finely. Skin garlic clove and press through a press. Stir ingredients with vinegar, walnut oil, sugar, salt, pepper and grated coconut.

Rinse and dry the pike-perch fillets and cut them into strips.

Drizzle with lime juice and then sprinkle with salt.

4. put the flour on a plate and mix with salt and pepper. Place the egg on a plate, stir through and also season with salt and pepper. Place sesame seeds on another plate. Heat the oil and butter in a coated frying pan.

Dry the pike-perch strips and roll them in the flour at the beginning, then in the egg and then in the sesame seeds on the other side. Add the pike-perch strips to the frying pan and fry all around for about 3 to 4 min until golden brown.

Stir the salad dressing repeatedly and mix with the leaf salad. Divide the leaf lettuce evenly among 4 plates and arrange the pike-perch strips on top. (Fiz) Preparation time: about 40 min.

Tip: Instead of pikeperch fillet, redfish or turbot fillet, both fresh and frozen, can also be used.

Our tip: Use the young, tender spinach from the farmers’ market!

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