Salad composition with three kinds of fish and aioli
very easy
105 mins
105 mins
Ingredients
- 7-10 Tbsp Ingredients for 4 people:
- 7-10 Tbsp For the aioli:
- 1 Garlic clove
- 100 g Mayonnaise
- 100 g Fresh cream
- 1 TABLESPOON good olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp For the red cabbage salad:
- 1/2 small red cabbage
- 7-10 Tbsp Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Red wine vinegar
- 2 TABLESPOONS Balsamic vinegar
- 6 TABLESPOONS apple juice
- 4 TABLESPOONS Rapeseed oil
- 7-10 Tbsp For the coleslaw and the coleslaw:
- 1 small white cabbage
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 7-10 Tbsp Pepper
- 5 TABLESPOONS Cider vinegar
- 4 TABLESPOONS Rapeseed oil
- 2 Carrots
- 100 g ripened cream
- 5 TABLESPOONS Mayonnaise
- 2 TABLESPOONS White wine vinegar
- 7-10 Tbsp For the fish:
- 3 Types of fish fillet (e.g. 3 pike-perch with skin, salmon and monkfish; approx. 80 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Flour
- 4-5 Tbsp Oil
Directions
- 1
For the aioli, peel and finely chop the garlic. Blend mayonnaise, crème fraîche, oil and 1 pinch of salt until smooth. Season to taste with salt if necessary.
- 2
For the red cabbage salad, clean and wash the 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. Leave to stand for about 30 minutes. Mix vinegar, apple juice and oil and knead into the red cabbage. Season red cabbage salad with salt, pepper and sugar
- 3
For the coleslaw and coleslaw cabbage clean, wash and remove the stalk. Slice or cut the cabbage into fine strips. Knead approx. 1 teaspoon salt, approx. 1⁄2 teaspoon sugar and some pepper in a bowl with your hands. Let it stand for about 30 minutes.
- 4
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. Mix sour cream with mayonnaise, white wine vinegar, 1 teaspoon salt,1⁄2 teaspoon pepper and 1 teaspoon sugar. Mix well with the rest of the cabbage and carrots. Cover and leave to stand for about 1 hour
- 5
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. Fry salmon for 2-3 minutes on each side, monkfish for 3-4 minutes on each side. Serve with salads and aioli
- 6
Waiting time approx. 1 hour
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