Summary

Ingredients

• 300 g fish fillet (s) (catfish fillet)
• 300 g salmon fillet (s)
• 300 g redfish fillet (s) (course you can vary it as you wish)
• 3 carrot (s)
• 1 red pepper (s)
• 3 tomato (s)
• 2 stalks celery
• 0.5 ½ cucumber (s)
• 1 onion (s), red
• 1 clove garlic
• 100 ml balsamic vinegar, white
• 2 tablespoon sauce (dill mustard sauce)
• salt and pepper
• butter
• Flour
• Leaf salad, mixed (radicchio, lamb`s lettuce, rocket, lollo)
• olive oil
• 1 lime (s)
• Parsley smooth

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Instructions

1. Dice the onion and mix it with the vinegar in a small bowl; put aside. Roughly chop the parsley, squeeze the lime, dice the garlic clove. Peel the carrots, cut into short strips, blanch them in a little salted water and drain. Put some olive oil in a saucepan, add 2 tablespoons of lime juice (you can of course also use lime-flavored olive oil), toss in carrot strips with garlic and parsley. Remove from the pot and set aside to cool.
2. Halve the tomatoes, remove the seeds (works well with a tablespoon) and cut into cubes. Sprinkle the diced tomatoes with a little salt, pepper and set aside. Wash and clean the lettuce, pluck it into bite-sized pieces. Clean the celery and cut into small cubes, do the same with the bell pepper and the pitted cucumber. Wash the fish fillets, dab, cut into portions, season with salt, pepper (if you want, you can pour the remaining lime juice over the fish fillets) and turn in flour. Fry the fish fillets in a large pan in the melted butter until golden brown. Meanwhile, mix the lettuce, bell pepper, cucumber and celery in a large salad bowl.
3. Now the dressing: Mix the dill and mustard sauce with the onion and vinegar mix, season with salt and pepper and stir in olive oil. Pour over the salad, mix well and let it steep for a moment. Spread the finished salad on plates, sprinkle with diced tomatoes and garnish with the garlic-lime-carrots. Put the fish fillets on the salad.