Red Bream on Salad Mix

Ingredients

• 20 g soft sun-dried tomatoes (without oil)
• 500 g asparagus
• Salt
• 1 tbsp balsamic vinegar
• 0.5 tsp honey
• 4 tbsp olive oil
• 2 tbsp grape seed oil
• Pepper
• 1 bulb fennel
• 125 g baby salad mix
• 1 Organic Orange
• 240 g red bream fillets (skinned with skin, 6 fillets)
• 3 tbsp cornmeal

Instructions

1. 1.

   Soak sun-dried tomatoes for 15 minutes in hot water.

2. 2.

   Clean asparagus and optionally peel the lower part. Trim off the woody ends.

3. 3.

   Blanch asparagus stalks by placing them in boiling salted water for 3 minutes, then drain and shock in cold water. Let them dry well.

4. 4.

   Squeeze soaked tomatoes to remove excess liquid and finely dice. Mix with vinegar, salt, pepper, honey, 2 tbsp olive oil and grape seed oil to make a vinaigrette.

5. 5.

   Clean fennel, wash it and shave into very thin slices.

6. 6.

   Wash the salad leaves and spin dry.

7. 7.

   Wash orange, pat dry, grate its zest. Mix 1 tsp of zest with a little salt.

8. 8.

   Rinse red bream fillets and pat dry, then season with orange zest salt and pepper. Coat fillets in cornmeal, pressing the meal firmly onto them.

9. 9.

   Heat remaining olive oil in a non-stick pan. Cook the fillets over medium heat for about 3 minutes on each side.

10. 10.

    Meanwhile toss salad and asparagus with two-thirds of the vinaigrette and plate. Distribute fennel on top and place the fish on it. Drizzle with the remaining vinaigrette before serving.