Mediterranean Style Mullet Fillet and Giant Shrimp

Peel and gut the giant shrimps (4 pieces) Remove all bones from the mullet fillets Soak the lentils in cold water for about 1 hour Grill and peel the peppers and cut into small cubes Blanch the tomatoes, peel, remove the core and cut into cubes Rinse and prepare the lettuce (prepare ready to cook, e.g. peel, remove woody parts and dirt) Rinse and prepare the monk’s beard (prepare ready to cook, e.g. peel, remove woody parts and dirt) and blanch. Prepare vinaigrette from cold pressed salt, olive oil, white wine vinegar, pepper Preparation Put lentils in cold vegetable broth and boil until soft Cool in liquid and pour off Sauté pepper cubes in a little olive oil until soft, add lentils and tomatoes Season and dress with balsamic vinegar vinegar and olive oil Marinate giant shrimps, season and sauté in olive oil Season red mullet fillet and poach in fish stock with white wine Arrange salad bouquet/monk’s beard on plate, drizzle with vinaigrette Serve lukewarm lentil salad with peppers and tomatoes Serve mullet fillet and giant shrimp lukewarm Serve with herb pesto and bring to table lukewarm

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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