Nectarine salsa with zander and romaine salad wedges

Name: Nectarine salsa with zander and romaine salad wedges
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Spring onions; 1 red chilli pepper; 1 can (212 ml) Vegetable corn; 1 Organic Orange; 2 Nectarines (approx. 175 g each); 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 6-7 TABLESPOONS Olive oil; 4 Mini romaine salads (à approx. 170 g); 700 g Pike-perch fillet on skin; 7-10 Tbsp Lime wedges

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Spring onions
1 red chilli pepper
1 can (212 ml) Vegetable corn
1 Organic Orange
2 Nectarines (approx. 175 g each)
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
6-7 TABLESPOONS Olive oil
4 Mini romaine salads (à approx. 170 g)
700 g Pike-perch fillet on skin
7-10 Tbsp Lime wedges

Directions

1
For the salsa, clean and wash spring onions and chillies and cut into fine rings. Drain the corn. Wash the orange, grate dry, finely grate the peel of 1/2 orange. Wash and quarter nectarines, remove stones and finely dice flesh.
2
For the vinaigrette, cut the orange in half and squeeze the juice. Mix orange juice, orange zest, vinegar, salt, pepper and sugar well. Fold in 2 tablespoons of oil. Mix spring onions, nectarines, chilli, corn and vinaigrette, let stand for a while.
3
Clean the salad, wash it and cut in half lengthwise. Cut fish into 8 slices. Cut the skin side thinly with a knife. Season with salt and pepper. Heat 2 tablespoons of oil in a large frying pan and fry the fish on each side for about 2 minutes. Season with salt and pepper.
4
Put 2-3 tablespoons of oil in a large frying pan, fry the salad on each side for about 1 minute. Season with salt and pepper. Arrange the fried salad, 2 fish slices and some salsa on plates. Garnish with lime wedges.