Summary

Ingredients

• 400 g beetroot, pre-cooked
• 200 g lamb`s lettuce
• 400 g pikeperch fillet (s) with skin
• 20 g walnut kernels
• 10 g pine nuts
• Horseradish, fresher
• butter
• Rapeseed oil
• Flour
• salt and pepper

For the dressing:

• 4 tablespoon walnut oil
• 6 tablespoon fruit vinegar (pomegranate vinegar)
• 2 orange (s), untreated
• salt
• pepper
• Lemon (s) for garnish

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Instructions

1. Wash the pikeperch fillets, pat dry and divide into smaller portions if necessary. Salt and pepper and flour the skin side.
2. Clean the lamb`s lettuce. Roast the walnuts and pine nuts in a dry pan and set aside.
3. For the dressing, remove the zest from one orange. Halve the oranges, squeeze out the juice and reduce by half with the fine strips of peel on a high flame. Let cool down a bit and mix in with walnut oil and vinegar with a hand blender. Season with salt and pepper.
4. Heat some vegetable oil and a piece of butter in a pan and fry the fish on the skin side for about 5 minutes. Turn over and turn off the stove.
5. Cut the beetroot into fine slices and serve it best on preheated plates. Arrange the lamb`s lettuce in the middle, sprinkle the nuts on top and drizzle with dressing. Place the fish on the salad and garnish with a little freshly grated horseradish and lemon wedges and serve with a baguette.
6. This is a starter for 4 people or a main course for 2 people.