Redfish with Lavender and Fennel Apricot Salad

Blanch (scald) the apricots with hot water and remove the skin. Then cut them into quarters, removing the seeds. In a frying pan with butter, fry the apricots, sprinkle with powdered sugar and caramelize. Extinguish with the juice of one lemon (1).

Clean the fennel and slice finely, mix with the apricots.

Chop the kitchen herbs and mix well with the olive oil (2), remaining juice of one lemon. Season with sugar, salt and freshly ground pepper. Marinate the fennel and apricot leaf salad with the herb sauce.

Season the fish fillets with salt and pepper. Flour them on both sides, pass them through the beaten egg and bread them with the lavender-pistachio mixture (for the red mullet fillets, flour and bread only the flesh side). Gently fry the fillets in a frying pan with the olive oil (1) for about two minutes on each side. Attention: the pistachios burn quickly! Arrange the fish fillets with the leaf salad and bring to the table.

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

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