Fish fillet salad with green asparagus
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 199 kcal | (9 %) | ||
| Protein | 19.9 g | (20 %) | ||
| Fat | 9.4 g | (8 %) | ||
| Carbohydrates | 9 g | (6 %) |
Ingredients
- For the salad
- 250 grams White pepper
- salt
- Cantaloupe
- 1 large Tomato
- 2 stalks Celery
- 200 grams Sole fillet
- 200 grams Halibut fillet
- For the vinaigrette
- Chives
- Salad burnet
- 2 shallots
- 2 Tbsps fine Wine vinegar
- salt
- freshly ground pepper
- 3 Tbsps sunflower oil
Preparation steps
For the salad: Peel bottom thirds of asparagus and cut staks into large pieces. Rinse and cook in boiling salted water until al dente, cool in cooking water. Halve and core cantaloupe and remove balls with the melon baller (or dice). Blanch tomato in hot water briefly, rinse in cold water and peel, remove seeds and dice into small cubes.
Rinse celery and cut into narrow strips. Steam fish in a steamer over boiling salted water for a few minutes. Remove and cut into bite-sized pieces. Arrange fish with vegetables on plates.
For the vinaigrette: Rinse chives and burnet, shake dry and chop finely. Peel shallots and chop finely.
For the vinaigrette" Whisk vinegar with oil and season with salt and pepper. Add shallots and herbs to the vinaigrette and mix well. Drizzle herb vinaigrette over salad and serve.