Frisée Melon Salad

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 lettuce (1 frisée head)
• 500 g cucumber salad (1 cucumber)
• 1 red chili pepper
• 600 g pike-perch fillet (skinless)
• 1 tbsp Rapeseed Oil

Instructions

1. 1.

   Halve the melon and remove the seeds with a tablespoon.

2. 2.

   For the dressing, roughly cube 200 g of melon flesh, place in a tall container, and blend finely with an immersion blender.

3. 3.

   Stir the melon puree with vinegar, honey, and olive oil, then season with salt and pepper.

4. 4.

   Cut the remaining melon flesh into about 2 cm cubes. Clean, rinse, dry, and cut frisée lettuce into bite‑sized pieces.

5. 5.

   Wash cucumber thoroughly, pat dry, halve lengthwise, remove seeds with a teaspoon, and slice into 5 mm thin rounds.

6. 6.

   Wash, trim, halve, deseed, and finely chop the chili pepper.

7. 7.

   Rinse pike‑perch fillet, pat dry, season with salt and pepper.

8. 8.

   Heat rapeseed oil in a non‑stick pan and fry the fish fillet for 2–3 minutes on each side over medium heat.

9. 9.

   Place melon, cucumber, frisée lettuce, and chili into a bowl, add the dressing, and mix well.

10. 10.

    Cut the cooked fish into pieces as desired and serve with the salad.