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🥗 Fresh fish salad with green asparagus and melon

290 kcal · 30 min · 4 servings

Ingredients

• 250 g green asparagus
• salt
• Cantaloupe melon
• 1 large tomato
• 2 stalks celery
• 200 g turbot fillet
• 200 g halibut fillet
• chives
• chervil
• 2 shallots
• 2 tbsp fine white wine vinegar
• salt
• pepper from the mill
• 3 tbsp sunflower oil

Instructions

1. 1. Peel the bottom three centimeters of the asparagus spears.
2. 2. Trim off the woody ends of the asparagus spears generously.
3. 3. Rinse the asparagus under running water.
4. 4. Cook the asparagus in salted water until al dente, meaning it should still be slightly firm.
5. 5. Let the asparagus cool down in the hot cooking water.
6. 6. Use a melon baller to scoop out small balls from the melon flesh.
7. 7. If you do not have a baller, simply dice the melon flesh into small pieces.
8. 8. Blanch the tomato briefly with boiling water.
9. 9. Peel off the skin of the tomato.
10. 10. Remove the hard core of the tomato.
11. 11. Dice the tomato flesh into small cubes.
12. 12. Wash the celery.
13. 13. Remove the tough fibers from the celery.
14. 14. Cut the celery into thin strips.
15. 15. Place the fish fillets in a pot with an insert over salted water.
16. 16. Steam the fish fillets until they are cooked through by the hot steam.
17. 17. Let the fish cool down.
18. 18. Arrange the fish on plates together with the vegetables.
19. 19. Rinse the chives and chervil under cold water.
20. 20. Shake the herbs dry.
21. 21. Chop the herbs finely.
22. 22. Peel the shallots.
23. 23. Mince the shallots very finely.
24. 24. Whisk the vinegar with salt and pepper.
25. 25. Slowly beat in the sunflower oil into the vinegar mixture.
26. 26. Continue stirring until a creamy mixture forms.
27. 27. Mix the chopped shallots and herbs into the sauce.
28. 28. Finally, drizzle the herb vinaigrette over the salad.

Nutrition per serving

• kcal: 290
• Protein: 28 g · Fett/Fat: 18 g · Carbs: 10 g