Summary

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

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Instructions

1. For the salad:
2. 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.
3. 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).
4. For the fish:
5. 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.
6. 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.
7. 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.