Sea wolf with cucumber-radish tartar, sorrel dressing and dark balsamic pilsner dressing
45 mins
45 mins
Ingredients
- 4 Sea Wolf Fillets
- 4 discs Toast
- 1 bunch of parsley
- 1 Bouquet rosemary
- 2 Garlic cloves
- 1 Lemon (untreated)
- 2 TABLESPOONS Capers
- 7-10 Tbsp ½ Garden cucumber
- 8 Radishes
- 2 bunch of rocket salad
- 2 TABLESPOONS dried tomatoes in oil
- 1 bunch of sorrel
- 2 Yolks
- 1 TABLESPOON spicy mustard
- 300 g neutral oil
- 7-10 Tbsp White wine vinegar
- 7-10 Tbsp Bavarian pilsner
- 7-10 Tbsp salt, pepper
- 2 Shallots
- 1 Bouquet of thyme
- 1 Garlic clove
- 8 TABLESPOONS Olive oil
- 1 TABLESPOON e.g. acacia honey
- 6 TABLESPOONS d
- 2 TABLESPOONS Mustard
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp Bavarian pilsner
- 100 g black olives
Directions
- 1
For the fish and vegetables: Bone and portion the mincer if necessary, cut the skin slightly with a knife, salt and pepper. Place on a baking tray lined with baking paper. Remove the crusts from the toast.
- 2
Finely chop the herbs, capers and dried tomatoes and garlic. Grate lemon peel. Chop toast and herbs into crumbs in the food processor. Chop tomatoes and garlic, mix in all other ingredients.
- 3
Sprinkle the sea wolf with the crumbs and cook in the oven at 180 degrees for about 8 to 10 minutes. Meanwhile peel the cucumber, cut it in half and scrape out the seeds with a spoon. Clean and wash the radishes.
- 4
Cut the vegetables into fine cubes, mix and marinate with the sorrel dressing.
- 5
Clean, wash and spin dry the rocket. Arrange the cucumber and radish tartar in the middle of the plates. Possibly add some more sorrel dressing. Arrange the rocket all around and sprinkle with the balsamic beer dressing.
- 6
Arrange the sea wolf filet on the vegetable tartar.
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