Panachee of Noble Fish with Vogerlsalat and Balsamic Vinegar Dressing

Preparation of the fish:

Fillet the fish, cut the tranny parts of the salmon into small pieces. Remove the skin from the fish and remove it from the bone. Chop everything that is not white.

Dip the sole with the tail briefly in boiling water, then scrape off the skin completely and peel it off.

Rinse and clean the voger lettuce and frisée. Rinse and pluck the culinary herbs.

Cook the dressing:

Bring the fond blanc to a boil, season with salt, strain and lightly peel with cornstarch (maizena), cool.

Then add olive oil, vegetable oil, balsamic vinegar and Noilly Prat and emulsify with a hand mixer.

Place the fish fillets in small portion pieces in a steamer form and poach (only very briefly, the fish should be just shallowly cooked). Remove the fish and turn them on a plate in a tiny bit of the dressing on the other side, then arrange on serving plates. Marinate the voger lettuce and/or frisée with the dressing, garnish the fish with leaf lettuce, herbs and a few diced tomatoes.

BE. Very fine, light entrée. We had 5 pieces of fish (salmon, sole and lotte), 1-2 lamb’s lettuce tufts and 2-3 frisée leaves.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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