Green Spring Salad with Herbal-Breaded European Perch

Green Spring Salad with Herbal-Breaded European Perch
The European perch is a freshwater fish that is widespread in Switzerland. It can be found locally without any problems and if you like fishing you might even go catch yourself one. I am totally aware European perches are not regional for everyone of you, but the good news is, you can use whatever fresh fish you like for this salad. To be environmental conscious is highly recommended to go for a species that can be found easily where you live. Your local fishmonger surly is looking forward to inform you on what will work for you. 
To not overpower the natural flavor of the fish itself and the fresh herbs used for the coating, is advisable to use a simple green leaf lettuce. Besides those type of salads can be found easily in every local market or store with the plus that they are mostly seasonal. 
Please note that this recipe is not mine, but from the “Green Gourmet”, one of my favorite cookbooks.
Ingredients for Herbal-Breaded European Perch
Ingredients (for 2 servings):
  • 1/2 bunch organic flat leaf parsley, rinsed off and finely chopped
  • 1/2 bunch organic parsley, rinsed off and finely chopped
  • 1 bunch organic chive, rinsed off and finely chopped
  • 50g breadcrumbs, made out of grounded 2 day old hard bread
  • 1 organic egg, slightly whisked
  • 4 small European perch filets
  • 2 to 3 tablespoons organic white flour
  • salt and freshly grounded black pepper to taste
  • 4 tablespoons organic canola oil
  • 2 tablespoons vinegar infused with herbs
  • 150g organic leaf lettuce salad, rinsed off

Instructions:

  • mix the bread crumbs, flat leaf parsley, chive and parsley together in a small bowl
  • mise-en-scene the whisked egg and the white flour, both of them in a separate bowl
  • season both sides of the perch filets with salt and black pepper
  • heat 2 tablespoons of canola oil in a skillet
  • cover perch filets with flour, pull through egg and dredge in bread crumbs herb mixture
  • fry covered perch filets for about 1 minute on every side, put aside and keep warm
  • pour 2 tablespoons canola oil and vinegar in a shaker or closable glass
  • add salt and black pepper and shake until evenly combined
  • arrange leaf lettuce on plates, drizzle over the dressing and top herbal breaded perch filets on top
Herbal-Breaded European Perch on top of a green spring salad

What are your favorite salads during spring season?
What about using cookbooks? Do you like to cook by them, use them as an inspiration or don`t use them at all? For me is kind of a mix of all three. I like cooking recipes from cookbooks by scratch or just use them as an inspiration, but I also like to come up with my own recipe ideas.

Read you soon,
xoxo

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