Marinated Halibut Fillet

Tip: I only remove the black skin from the halibut – the fish tastes much better with the white skin.

1. rinse halibut pieces, rub dry. Cut squares into the skin (not the meat) with a sharp kitchen knife. Remove peel and white skin from lime and cut into slices.

Squeeze the lemon.

Mix all ingredients in a porcelain bowl. Turn the pieces of fish in the marinade on the other side, pour in and cover with cling film and leave to cool for 2 hours.

4. preheat the stove to 180 °C.

5. remove halibut pieces from marinade, rub fish dry.

6. heat a little oil in Teflon pan, place fish with the black side down, after about 4 min. turn to the white side, roast in another 4 to 5 min. until crispy – always brush with marinade in between. After roasting, remove the black skin.

For the salad dressing, coarsely chop the kitchen herbs and mash with olive oil and vinegar. Season well with sugar, salt and freshly ground pepper.

Peel the egg, chop the egg white and yolk separately and set aside.

Rinse and clean the spring vegetables. Blanch young onion and peas in bubbling salted water. Cut kohlrabi into half moons, romanesco and cauliflower into roses, also blanch.

Cut tomatoes in half, radish, radish thinly. Divide vegetables evenly between two plates. Heilbu

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