Salad composition with three kinds of fish and aioli

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the aioli, peel and finely chop the garlic. Puree 100g mayonnaise, crème fraîche, olive oil and 1sp. salt with a hand blender until smooth. Season with salt if necessary.

2. 2

   For the red cabbage salad, clean and wash the red cabbage and remove the stalk. Slice or cut the cabbage into fine strips. In a bowl, knead with your hands with about 1 tbsp. sugar, about 1 tsp. salt and a little pepper.

3. 3

   Leave to stand for about 30 minutes. Mix red wine and balsamic vinegar, apple juice and 4 tbsp. rapeseed oil and knead into the red cabbage. Season red cabbage salad with salt, pepper and sugar.

4. 4

   For the coleslaw and coleslaw white cabbage clean, wash and remove the stalk. Slice or cut the cabbage into fine strips. Knead approx. 1 tsp salt, approx. 1⁄2 tsp sugar and some pepper in a bowl with your hands.

5. 5

   Leave to infuse for about 30 minutes.

6. 6

   For the coleslaw, mix cider vinegar and oil and knead into one half of the white cabbage. Season the coleslaw with salt, pepper and sugar. For the coleslaw, peel, wash and grate the carrots.

7. 7

   Mix sour cream with 5 tbsp. mayonnaise, white wine vinegar, 1 tsp. salt, 1⁄2 tsp. pepper and 1 tsp. sugar. Mix well with rest of cabbage and carrots. Cover and let it stand for about 1 hour.

8. 8

   Rinse fish cold and pat dry. Season with salt and pepper. Flour pike-perch fillets on the skin. Heat the oil in a large frying pan (better two pans). Fry the zander first on the skin side for about 2 minutes, then turn and fry for another 2-3 minutes.

9. 9

   Fry salmon for 2-3 minutes on each side, monkfish for 3-4 minutes on each side. Serve with the salads and the aioli.