Marinated perch on endive salad

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Onions peel, 1 quarter. Boil up with the bay leaf in approx. 600 ml salted water. Meanwhile wash the fish fillet, dab dry and dice. Put them into boiling water and let them simmer for about 5 minutes at low heat. Finely dice the remaining onion. Wash the chilli, cut in half lengthwise and remove the seeds.

2. 2

   Chop the chilli finely. Wash and dry lime, grate peel, halve fruit, squeeze juice. Mix lime juice and zest, onion and chili. Season with salt and pepper. Whip oil into it. Remove the fish cubes from the stock and drain. Pour over the marinade and let it stand for about 30 minutes. Clean and wash the salad and pluck into bite-sized pieces. Halve the avocado, remove the stone and peel the avocado. Cut the flesh into slices. Scald tomatoes hot, rinse with cold water and peel the skin. Quarter the tomatoes, remove the seeds and cut the flesh into small cubes.

3. 3

   Pour over the marinade and let it stand for about 30 minutes. Clean and wash the salad and pluck into bite-sized pieces. Halve the avocado, remove the stone and peel the avocado. Cut the flesh into slices. Scald tomatoes hot, rinse with cold water and peel the skin. Quarter the tomatoes, remove the seeds and cut the flesh into small cubes. Arrange salad with marinated fish and avocado slices on plates. Sprinkle with tomato cubes

4. 4

   E: 36; F: 27; KH: 5