Egliknusperli on Fennel Salad with Port Wine Salad Sauce

Preparation marinade: Mix shallot and oil and season with fleur de sel and pepper.

Crispies: Mix ingredients from fish to tomatoes in the marinade and turn to the other side and cook for a few minutes.

Baking dough: Mix ingredients from flour to and with cornflour and season with fleur de sel and pepper.

Preparation of salad: mix fennel and olive oil and season with the remaining ingredients.

Salad dressing: sauté shallots in oil. Deglaze with port wine, bring to 1/2 boil and season with juice of one lemon, fleur de sel and pepper. Remove from heat, add olive oil and aceto balsamico and stir.

Crispies: dust the fish and vegetables with flour, pass through the batter, drain a little and finish baking in oil at 180 degrees. Dust kitchen herbs with flour and fry briefly in the same oil.

Arrange lettuce in the center of the plate, arrange fish, vegetables and kitchen herbs on top and surround with salad dressing.

Note Original Ittinger Klosterbräu is an amber-colored, aromatic beer made from 4 different types of malt and hops from Ittingen Charterhouse. It is not only the right drink for this dish, but is also an excellent ingredient for the batter.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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