Fillet of St. Peter’s Fish on Braised Boiled Salad and Paradeis Vinegar

Season the St. Peter’s fish with salt & pepper, acidify with lemon. Sauté in olive oil, turn once & finish frying with butter (about 5 minutes so that the medallions are still glazed inside). For the cooking salad, break up the green salad, wash & cut into coarse strips. Chop the tarragon, melt butter in a pot. Stir in tarragon & lettuce & deglaze with paradeis vinegar. Mix in the cherry tomatoes, add the cream & season to taste. In a deep plate arrange the cooking salad & arrange the St. Peter’s fish medallion on top. Garnish with tarragon.

Preparation Tip:

Instead of paradeis vinegar, you can use any other vinegar, for example, raspberry or apple cider vinegar.

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