Wash and thread the snow peas, wash the rocket, clean and spin dry. Clean the mushrooms dry with a mushroom brush or paper towel, clean and halve, wash the tomatoes, dry and cut in half. Reduce the balsamic vinegar by boiling it (Balsam Glaze).
Now fry the mushrooms in olive oil and shortly before the end of the cooking time add the tomatoes (skin side down), immediately reduce the heat so that the tomatoes only melt and season with salt and pepper. At the same time, cook the sugar peas in butter fat until firm to the bite and lightly pepper.
Flour the prepared fish (clean, sour, salt) lightly, if desired, and fry in a pan on both sides for 2 minutes in a mixture of olive oil and concentrated butter.
Make a bed of rocket and sugar snap peas on each of the plates and place the fried fish fillets in the middle. Decorate the mushrooms and tomatoes around the fillets. Add a few spritzes of Balsam Glaze (a balsamic reduction) and serve.
Side dish ciabatta.
It is suitable as a starter in smaller quantities.
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