Blacky`s Tomato Carpaccio with Fried Fish Fillet
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 10 mins |
| Total Time | 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s), skinless and boneless
- 2 tablespoon olive oil, for frying
- Salt and pepper, for the fish
- some lemon juice for the fish
- 8 large tomato (s)
- 16 stalks rocket, fresh
- 2 spring onion (s)
- 100 g parmesan, freshly rated
- 4 tablespoon olive oil
- 4 teaspoon balsamic vinegar
- Salt and pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Rinse the fish fillets, pat dry, drizzle with a little lemon and season with salt and pepper.
- Wash tomatoes, cut into wafer-thin slices and arrange on 4 plates like roof tiles.
- Remove the stems from the washed rocket, cut into small pieces and pour over the tomatoes. Sprinkle with salt and freshly ground pepper. Cut the spring onions into rings, distribute on the plates. Pour 1 tablespoon of olive oil and 1 teaspoon of balsamic vinegar over each serving. Slice the parmesan over the tomatoes.
- Fry the fish in a coated pan and place it decoratively in the center of each plate.
- Sprinkle with freshly ground pepper.
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