Purslane salad with perch fillets

Purslane salad with perch fillets

Soft perch, raw purslane, juicy grapefruit, crunchy hazelnuts and a drizzle of oil. Who said that the salad is just a side dish? try also this lentil cappuccino recipe too.

Ingredients

Main course For 4 people

1 grapefruit

4 tablespoons of olive oil

2 tablespoons of white balsamic vinegar

salt

pepper

80 g of hazelnuts

500 g of perch fillets

2 tablespoons of flour

2 tablespoons of butter for roasting

200 g of purslane

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation: approx. 20 minutes

Peel the grapefruit and cut it into slices of approx. 1 cm, then divide the slices in four. Collect the juice while cutting the grapefruit and mix it with the olive oil and balsamic vinegar. Season the sauce with salt and pepper. Coarsely chop the hazelnuts and toast them in a non-stick pan, over medium heat, without adding fat. Rinse the fish and dry it with kitchen paper. Season the fillets with salt and pepper. Dip them in flour and brown on both sides in butter for roasting for approx. 2 minutes. Mix the purslane and grapefruit pieces with the sauce. Serve the salad and fish on plates and sprinkle with hazelnuts. You may be interested to read Susumelle recipe/ healthy yogurt cake.

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