Salad of Mushrooms and Medlars with Fish

Cut pancetta and shallots into fine cubes and fry in a frying pan. Cut the mushrooms into pieces and fry them. Now add the quartered tomatoes and sauté briefly. Now put them into a sufficiently large bowl. Peel and make the asparagus spears, cut them into 2-3 long pieces and put them with the quartered medlars also into the baking dish.

Season heartily with balsamic vinegar and olive oil and seasonings. Portion and season redfish, flour and sauté with garlic and thyme. Add chives and parsley – done! Serve with walnut bread as a side dish.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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