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🥗 Zander with Frisée Salad and Melon

292 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg Melon (e.g. Galia, 1 Melon)
• 3 tbsp Apple cider vinegar
• 1 tbsp Honey
• 2 tbsp Olive oil
• Salt
• Pepper
• 200 g Frisée (1 Frisée)
• 500 g Salad cucumber (1 Salad cucumber)
• 1 red Chili pepper
• 600 g Zander fillet (skinless)
• 1 tbsp Rapeseed oil

Instructions

1. 1. Cut the melon in half.
2. 2. Scoop out the seeds with a tablespoon.
3. 3. Take 200 grams of the fruit flesh.
4. 4. Dice the fruit flesh roughly.
5. 5. Place the fruit flesh in a tall container.
6. 6. Blend the fruit flesh finely with a hand blender.
7. 7. Mix the puree with vinegar.
8. 8. Add honey and olive oil.
9. 9. Season the dressing with salt and pepper.
10. 10. Cut the remaining fruit flesh into 2 cm cubes.
11. 11. Clean the frisée lettuce.
12. 12. Wash the lettuce thoroughly.
13. 13. Spin the lettuce dry.
14. 14. Cut the lettuce into bite-sized pieces.
15. 15. Wash the cucumber thoroughly.
16. 16. Dry the cucumber.
17. 17. Cut the cucumber in half lengthwise.
18. 18. Remove the seeds with a teaspoon.
19. 19. Slice the cucumber into 5 mm thin slices.
20. 20. Wash the chili pepper.
21. 21. Remove the stem of the chili pepper.
22. 22. Cut the chili pepper in half lengthwise.
23. 23. Remove the seeds of the chili.
24. 24. Finely chop the chili.
25. 25. Wash the zander fillet.
26. 26. Pat the fillet dry with kitchen paper.
27. 27. Season the fillet with salt and pepper.
28. 28. Heat rapeseed oil in a non-stick pan.
29. 29. Fry the fish fillet over medium heat.
30. 30. Fry the fillet for 2-3 minutes on each side.
31. 31. Place melon, cucumber, frisée lettuce, and chili in a bowl.
32. 32. Pour the dressing over the salad.
33. 33. Toss the salad well.
34. 34. Cut the fried zander fillet into pieces.
35. 35. Serve the salad with the fish.

Nutrition per serving

• kcal: 292
• Protein: 36 g · Fett/Fat: 9 g · Carbs: 16 g