Summary

Ingredients

• 1 bunch parsley, smooth or. mint
• 200 g suar snap peas
• 200 g peas, frozen
• 1 lemon (s), untreated
• 50 ml olive oil
• 100 g whipped cream
• salt and pepper
• 1 pinch (s) sugar
• 400 g fish fillet (s), e.. Victoria perch or pikeperch
• 8 slices bacon, mixed smoked (pancetta), thin
• 1 small Head lettuce (heart)

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Instructions

1. Pluck the parsley or mint from the stems and cut finely. Cut the snow peas into bite-sized pieces, briefly blanch them with the peas in boiling salted water (max. 1 minute) and rinse with cold water. Put both well drained in a bowl and sprinkle with the parsley or mint. Grate and squeeze the lemon. Heat 50 ml of olive oil, add lemon zest and approx. 2-3 tablespoons of juice. Take off the stove. Whip the cream until it is semi-stiff, stir in carefully and season with salt, pepper and a pinch of sugar. Add the sauce to the vegetables and mix thoroughly with them. Let it steep for 20 minutes. Wash and dry the lettuce heart and cut into bite-sized pieces. Add to the sugar snap peas and peas salad and mix in.
2. Pepper the fish fillets lightly and wrap them in 2 slices of bacon each. Fry them in a little olive oil on each side for about 4 minutes at not too high a heat until crispy. Arrange the fried fish fillets with the salad.
3. This goes well with rice and / or baguette.