Coal Snail Exotic
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 6 mins |
| Total Time | 46 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 medium plaice fillet (s) without skin
- 4 tablespoon ajvar
- 8 leaves spinach or arugula
- 1 large mango (s), approx. 400 g pulp
- 1 avocado (s)
- 1 large red pepper (s)
- 2 spring onion (s)
- 1 medium chilli pepper (s)
- 2 teaspoons honey
- 1 ½ medium lemon (s)
- 2 tablespoon oil, neutral
- 1 dash herb vinegar
- 0.25 ¼ bunch parsley or coriander leaves
- pepper
- salt
- Oil for frying
Print Recipe
Pin Recipe Instructions
- For the salad:
- Cut the mango and avocado into 1 cm cubes, the paprika a little smaller. Remove the seeds from the chilli and cut into small pieces. Also cut the spring onions very small. Finely chop the parsley greens, keep 4 beautiful stems for decorative purposes.
- Mix honey, 2 tablespoons of oil (always use linseed oil), lemon juice and a splash of herb vinegar (preferably with a mixer). Mix everything together, season with salt, pepper and possibly lemongrass (to taste).
- For the fish:
- Cut the plaice fillets lengthways in the middle so that you get long, narrow strips. Season with a few squirts of lemon juice, a little salt and a lot of pepper and coat the top thickly with ajvar.
- Briefly blanch the spinach (or rocket) in boiling water and place on the ajvar-coated side of the plaice fillets. Roll up the fillet halves like snails and secure with a toothpick. Heat a little oil in a non-stick pan and sear the clod snails on both sides.
- Arrange the salad on plates (possibly with a starter ring), place the still hot plaice snails on the salad and decorate each with a stick of parsley. If you like, you can replace the parsley with coriander.
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