Red Seabream with Rapunzel

Ingredients

• 100 g starchy potatoes
• 4 red seabream fillets (about 180 g each)
• Salt
• ground coriander
• 1 grapefruit
• 3 Tbsp plant oil
• Cayenne pepper
• 250 g lamb's lettuce
• 1 chicory
• mint (for garnish)

Instructions

1. 1.

   Peel the potatoes and steam for about 25 minutes until tender.

2. 2.

   Rinse the seabream fillets and pat dry. Remove the potatoes from the steamer and let them cool slightly. Season the fish with salt and coriander, then steam in the same steamer for about 8 minutes.

3. 3.

   While the fish cooks, juice the grapefruit. Mash the steamed potatoes with a fork, place them in a bowl, add the grapefruit juice (including pulp) and plant oil, and whisk into a dressing. Season with salt and cayenne pepper to taste.

4. 4.

   Wash and trim both salads; cut the chicory into strips. Plate the salads on bowls, top each with a fish fillet, drizzle with dressing, and garnish with mint leaves.