Vanilla Cucumber Salad

Ingredients

• 1 cucumber
• Salt
• 1 lemon (juice)
• orange juice
• 1 Vanilla bean
• 2 tbsp olive oil
• 2 tbsp heavy cream
• a pinch sugar
• 1 sprig fresh mint
• 1 tbsp oil
• 4 portions pike-perch fillet (120 g each, with skin)
• Salt
• Pepper
• mint (for garnish)

Instructions

1. 1.

   Peel cucumber and slice thinly. Sprinkle with a little salt, mix and let soak for 1 hour.

2. 2.

   Pour lemon juice and orange juice into a bowl. Split vanilla bean lengthwise, scrape out the seeds and add to the citrus mixture. Stir in olive oil and heavy cream. Season with a pinch of salt and sugar.

3. 3.

   Squeeze cucumber dry and combine with the dressing. Tear mint leaves and fold in. Let salad marinate for 1-2 hours.

4. 4.

   Heat oil. Fry pike-perch fillet skin-side down for about 5 minutes. Season with salt and pepper. Plate cucumber salad (remove vanilla bean) alongside the fish and garnish with mint.