The flavors of a fresh fish are crisp and delicate. The frozen fish traveled from the other side of the globe doesn't give the same experience, even though it is often sold as "fresh". This time the dinner is vitamin and fiber rich, but has almost no carbon hydrates.
Ingredients:
ice berg lettuce
cucumber
lemon balm
roasted pumpkin seeds
olive oil
sesame oil
white balsamic vinegar
tomato
spring onion
basil
perch
butter
The basis of the portion is a simple green pumpkin seed salad, which gets some perkiness from common balm. Tomato, spring onion and basil are chopped for the salsa, then added sesame oil and balsamic vinegar. Let rest in a refrigerator for about an hour. Remove the bones from the perch filets and fry them on a moderate heat in butter for a minute or two on both sides.
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