Summary

Ingredients

• 4 cucumber (s) (mini cucumber)
• 0.5 ½ mango (s), ripe and aromatic
• 4 small fish fillet (s) (red mullet fillets), possibly frozen
• 2 tablespoon olive oil for frying
• 4 dashes lemon juice, freshly squeezed
• 8 teaspoons, heaped natural yoghurt, 0.1% fat, stirred until creamy
• 8 dashes crema di balsamic vinegar
• 4 teaspoons, heaped sea salt, ideally Maldon Salt Flakes

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Instructions

1. Prepare 4 plates for serving. Peel the cucumbers, cut off the ends and use the peeler to slice off small chips. Of course, don`t plan the soft inside (hardly possible), but dispose of it (or eat it up). The chips from a mini cucumber are counted per plate.
2. Peel one side of the mango thinly with the vegetable peeler, then also use the vegetable peeler to plan off the chips and drape them nicely over the cucumber chips. In terms of proportion, a little more cucumber than mango, otherwise the strong mango taste will overwhelm the delicate cucumber note.
3. Fry the fish fillets in a little olive oil for about 3 minutes on both sides. Not too long - otherwise the fish will get dry. Do not season. Carefully lift the fillets out of the pan and place on the cucumber and mango heaps. Drizzle with juice straight from the lemon and sprinkle with approx. 1 teaspoon of salt flakes each. Use significantly less with industrial salt, because it is much salty!
4. Draw lines over everything (fish + cucumber + mango) with a teaspoon of the yoghurt. For this it is good if the yogurt is nice and creamy / liquid. Draw lines with the creamy balsamic vinegar directly from the bottle and serve immediately.
5. Is a great light and fresh starter for a summer or spring menu.