Serves 4

January 2011

Fish-nuggets with tomato quark and flower salad

Ingredients

Fish nuggets

• 400g white fish filet
• 1tbsp lemon juice
• 4tbsp flour
• 2 eggs
• 150g breadcrumbs
• salt and pepper from the mill
• oil or butter for frying
• 0.5 organic lemon for decoration

Tomato quark

• 150g half-fat cheese curd
• 1 tomato
• 0.5 bunch chives
• salt and pepper from the mill

Flower Salad

• 80g green salad
• 1 carrot
• 2 radish
• 50ml salad dressing

Preliminary Work

• Dab the fish filet dry with kitchen paper and cut into mouth-sized pieces
• Break the eggs into a bowl and whisk well using the whisk.
• Wash the tomato, quarter it and remove the core, and then cut the flesh into small cubes.
• Wash the chives and cut into small pieces with the scissors.
• Peel the carrot, cut in half, cut 5 notches in it with the knife and then cut into thin slices for the flowers.
• Wash the radishes, cut 5 notches into them, and cut into thin slices for the flowers.

Preparation

Fish nuggets
Sprinkle the lemon juice onto the fish filet, season with salt and pepper from the mill, turn it in the flour and knock off any excess flour. Then draw through the egg liquid and coat with breadcrumbs.

Fry in a little oil or butter in a coated frying pan until golden-brown, or deep fry at 180°C. Allow to drain on kitchen paper and then keep warm in the oven at 100°C until ready to serve.

Tomato quark
Stir the low-fat quark well, add the tomato cubes and the chives, and season to taste with salt and pepper from the mill.


Flower salad
Mix the salad dressing and the green salad, arrange and garnish with the vegetable flowers.

This recipe is credited to Kuhn Rikon AG