Summary

Ingredients

• 250 g fish fillet (s) (pikeperch fillet)
• 1 packet sesame seeds, unpeeled
• 2 cup rice
• Water (salt water)
• 2 orange (s)
• 1 lemon (s), untreated
• 1 pomegranate
• 1 passion fruit (s)
• 0.5 ½ bunch lemon balm
• 0.5 ½ bunch parsley, smooth
• 450 g spinach leaves
• 1 small shallot (s)
• 150 ml white wine, dry
• 100 ml cream
• 150 ml vegetable stock
• some balsamic vinegar
• some grenadine
• some olive oil
• some chilli threads (Angels Hair)
• Lemon pepper
• salt and pepper
• some honey
• some clarified butter or butter

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Instructions

1. Finely chop half of the lemon balm and all of the parsley. Mix a marinade from olive oil, the chopped herbs, salt, lemon pepper, sugar, lemon juice and lemon zest and marinate the fish for approx. 1 hour. Fillet the oranges (save the resulting juice). Loosen the pomegranate and passion fruit seeds and cut 3 lemon wedges without peel. Dice the shallot.
2. For the orange salad, use balsamic vinegar, grenadine, honey and the resulting orange juice to make a reduction (syrupy). Shortly before the end, add chilli threads to taste. In the meantime, caramelize the sugar in a pan and turn the filleted orange and lemon slices in it and set aside. Mix half of the pomegranate seeds with the passion fruit and set aside.
3. Boil the rice in salted water as usual, drain, stir in a little butter and half of the pomegranate seeds. Add a little salt to taste. Cook the spinach until done, season with salt and pepper and add a flake of butter.
4. For the white wine sauce, sweat the shallot cubes in olive oil until they are translucent. Deglaze with white wine, add vegetable stock and reduce a little. Then add the cream and some of the unchopped lemon balm. Season to taste with lemon juice, salt and lemon pepper.
5. Bread the marinated fish in a deep plate with sesame seeds until the fillets are completely covered. Fry the fillets in hot butter for about 8 minutes.
6. To serve, arrange a bed of spinach in the middle of the plate and pour some white wine sauce over it. Drape the fish on top and sprinkle with leftover sesame seeds from the pan. Serve the pomegranate rice next to it. Then fill up the orange salad and garnish with the pomegranate and passion fruit mixture. Finally, drizzle some of the balsamic vinegar reduction over it.