Summary

Ingredients

• 3 small fish (s), (red mullet), ready to cook
• 1 handful cocktail tomatoes
• 3 stalks basil
• 2 small zucchini, very young
• 1 scoop / n mozzarella, (buffalo mozzarella)
• Aceto balsamico, good
• olive oil
• Salt, (fleur de sel)
• Black pepper from the mill

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Instructions

1. Fillet the red mullets.
2. Quarter the cocktail tomatoes and scrape out the core (tomato fillets). Pluck the basil leaves.
3. Cut the zucchini lengthways into wafer-thin slices with the peeler and season with salt. Let stand for about 30 minutes. Then drain the zucchini in a colander and rinse with a little cold water.
4. Drain the buffalo mozzarella and tear apart with your fingers.
5. Heat some olive oil in a non-stick pan. Fry the red mullet fillets on the skin side until crispy. Salt and pepper on the meat side, turn and let simmer briefly.
6. In the meantime, stir a vinaigrette with the whisk with the fleur de sel, black pepper, balsamic vinegar and olive oil. Mix the tomato fillets with the basil leaves and marinate with the vinaigrette.
7. Arrange the tomato and basil salad. Place the zucchini strips in the middle and drizzle with the remaining vinaigrette from the bowl.
8. Place the fried red mullet fillets and the mozzarella pieces and garnish with the tomato fillets and basil.