Pumpkin Seed Fish Sticks with Salad

Ingredients

• 50 g field lettuce (or young spinach)
• 75 g arugula
• 1 Carrot
• 0.5 bunch radishes
• 0.5 cucumber
• 2 Spring Onions
• 0.5 head lettuce
• 4 Tbsp sunflower oil
• 3 tbsp balsamic vinegar
• 0.5 tsp mustard
• Salt
• Pepper
• 0.5 tsp honey
• 500 g fish fillet
• Salt
• flour (for coating)
• 2 Eggs
• 50 g chopped pumpkin seeds
• 3 tbsp chopped almond kernels
• 2 tbsp breadcrumbs
• 2 tbsp clarified butter

Instructions

1. 1.

   Clean, wash and drain field lettuce, arugula, and head lettuce. Wash radishes, trim, and slice thinly. Slice cucumber into wedges as desired. Trim spring onions, wash, and cut into rings. Peel carrot and use a vegetable peeler to create thin strips. Whisk vinegar, salt, pepper, mustard, honey, and oil to make dressing. Mix salad ingredients and marinate with the dressing.

2. 2.

   Pat fish fillet dry and cut into strips. Dredge in flour, tap off excess. Combine pumpkin seeds, almonds, and breadcrumbs. Beat eggs with a pinch of salt; dip fish pieces in egg then coat in breadcrumb mixture. Fry in hot clarified butter until golden brown on both sides and serve atop the salad.