Fish Skewers on Raw Zucchini Salad

Clean the zucchini, cut 1/3 of one zucchini in half lengthwise and cut diagonally into 1/2 cm thick pieces. Cut the remaining zucchini diagonally into very thin slices.

Stir through the juice of one lemon and the clear soup, gradually adding 4 tbsp oil. Season the lemon vinaigrette with salt, pepper, and a pinch of sugar. 3.

Remove the peel from the shallots and chop them. Cut the anchovies diagonally into strips and remove the skin from 1 clove of garlic. Soak in the wine with the capers, currants and 1 sprig each of rosemary and thyme for about 15 min. Remove the kitchen herbs and garlic, stir the wine with the salad dressing to make a marinade.

Cut the fish fillets into 2 cm cubes. Thread onto skewers alternately with the cherry tomatoes and zucchini pieces. Season with salt and pepper.

5. gently roast the skewers with the remaining unpeeled garlic and the remaining herb sprigs in a frying pan in the remaining olive oil for 3 to 4 min. all around.

Arrange the raw zucchini slices on plates, place the kebabs on top and drizzle the marinade over them.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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