Ingredients

1 pack of Eisberg Verona Mix
4 trout or 60 dkg fillet of toothfish
10 dkg grits
3 dl sunflower oil
1.5 dl olive oil
1 egg
1 teaspoon of mustard
1 tablespoon of chopped basil
1 orange
1 lime
0.5 dl cream
pinch of icing sugar
salt
ground pepper

Directions

Mix 1 egg yolk with the mustard and add 1.5 dl of olive oil, stirring vigorously with a whisk. Season the mayonnaise base with fresh basil, orange juice, salt and pepper. Add a pinch of icing sugar and soften with cream. Salt and pepper the trout/sliced fillets on the outside, then fry them in a little hot oil, turning them in cornflour, until golden brown. Drizzle the basil dressing over the salad and serve with a wedge of lime on the side of the fish.

Eisberg’s tip

Even tastier and spicier with cherry tomatoes.