Pike-perch fillets with a salad of melon and mozzarella
Thaw the pike-perch fillets in the refrigerator for approx. 12 hours. Alternatively, thaw them at room temperature for 2–4 hours or more quickly by placing them in lukewarm salted water (20 g salt, approx. 2 tbsp per liter of water) for 5–10 minutes.
For the salad use a melon baller to scoop balls from the water- and sugar melon. Combine the melon balls with the mini mozzarella.
For the dressing mix 50 g olive oil with 4 tbsp white balsamic vinegar, 1 tbsp lemon juice and 1 tbsp honey. Pour over the salad and season with salt and pepper to taste.
Grill the pike-perch fillets with half of a sprig of rosemary.
Arrange two pike-perch fillets on each plate. Season with salt and pepper and garnish with lemon slices and sprigs of rosemary. Serve with a bowl of melon and mozzarella salad on the side.
Enjoy your meal!
For the salad use a melon baller to scoop balls from the water- and sugar melon. Combine the melon balls with the mini mozzarella.
For the dressing mix 50 g olive oil with 4 tbsp white balsamic vinegar, 1 tbsp lemon juice and 1 tbsp honey. Pour over the salad and season with salt and pepper to taste.
Grill the pike-perch fillets with half of a sprig of rosemary.
Arrange two pike-perch fillets on each plate. Season with salt and pepper and garnish with lemon slices and sprigs of rosemary. Serve with a bowl of melon and mozzarella salad on the side.
Enjoy your meal!