Fine salad with sole, salmon and monkfish is easter recipe, serve for make it the best.

Ingredients

For 4 servings

4 sole fillets

250g salmon fillet

250g monkfish fillet

Salt

2 tablespoons lime juice

2 tablespoons butter

Pepper

some mixed salad leaves e.g. Radicchio, lollo rosso, corn salad

4 tablespoons canola oil

1 tablespoon sherry vinegar

lemon juice

1 red chili pepper

5 mushrooms

little basil for garnish

Method

1 The fish fillets with salt and drizzle with lime juice and fry in very hot butter, about 3-4 minutes. Salt and pepper and set aside.

2 lettuce leaves clean, wash and dry . Hurl Large leaves into bite-sized Tear pieces and place on a plate.

3 good for the marinade, the rapeseed oil with the sherry vinegar and lemon juice mix. The chili pepper Trim and wash and cut in half, remove stem and seeds, chop. In the marinade, stir and season with salt and pepper.

4 mushrooms with a cloth Wipe clean and cut into thin slices. Then mix with the marinade.

5 The fried fish fillets to the leaves cause. Sprinkle the mushrooms and pour the remaining marinade over the salad.

6 The basil Wash and shake dry and pluck the leaves from the stems. Flake into small pieces and garnish the salad with it.

Preparation time: 45 minutes

Per serving 280 kJ kcal/1176

48 g E, 9 g fat, 2 g KH