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🍽️ Fresh Cod Salad with Toasted Pine Nuts

309 kcal · 30 min · 4 servings

Ingredients

• 250 g red mullet fillet
• 2 tbsp lemon juice
• salt
• 200 ml fish stock
• 100 g broccoli florets
• 2 tomatoes
• 2 lettuce leaves
• 2 tbsp yogurt
• 0.5 tsp mustard
• salt
• 2 tsp lemon juice
• 1 tbsp dill
• 1 tbsp rapeseed oil
• 1 tbsp pine nuts

Instructions

1. 1. Cut the fish fillet into small, bite-sized cubes.
2. 2. Drizzle the fish cubes with lemon juice.
3. 3. Season the fish with a pinch of salt.
4. 4. Cook the fish in warm fish stock until done.
5. 5. Wash the broccoli and remove tough stem parts.
6. 6. Split large broccoli florets into smaller pieces if necessary.
7. 7. Boil the broccoli in salted water for 4 minutes.
8. 8. Remove the broccoli from the water and rinse it with cold water.
9. 9. Let the cooled broccoli drain well.
10. 10. Pour boiling water over the tomatoes briefly.
11. 11. Shock the tomatoes immediately with cold water.
12. 12. Peel the skin off the tomatoes.
13. 13. Cut the tomatoes into quarters.
14. 14. Remove the core of the tomatoes.
15. 15. Cut the tomato flesh into small cubes.
16. 16. Add all prepared ingredients (except the salad leaves) to the marinade.
17. 17. Let the salad marinate briefly.
18. 18. Place a portion of the fish salad onto each individual lettuce leaf.
19. 19. Toast the pine nuts in a dry pan.
20. 20. Sprinkle the toasted pine nuts over the plated salads.
21. 21. Serve the salad immediately.

Nutrition per serving

• kcal: 309
• Protein: 35 g · Fett/Fat: 15 g · Carbs: 6 g