Mango Cucumber Salad with Char

A ginger-chili salad dressing creates the connection between cucumber and mango. Radicchio and frisée provide freshness and bite. The perfect menu starter 1. Clean the radicchio and frisée, rinse, drain, roughly chop and set aside to cool. Chop ginger and chili very finely. Stir through with vinegar, pepper, salt and oil. Peel mango, first remove flesh from stone and then cut into thin slices. Remove the skin from the cucumber and cut in half lengthwise, scrape out the seeds with a teaspoon. Cut the cucumber into narrow slices. Marinate cucumber and mango slices with half of the salad dressing in a work bowl.

2. rinse and dry the char. Season with salt and pepper.

Fill the belly cavity with the lemon slices and 2 stalks of dill.

Place the fish on a baking tray and drizzle with vermouth, olive oil and fish stock. Cook in a heated oven at 160 degrees on the lowest shelf for 20-25 minutes, gas 1-2, convection oven not recommended. Remove from oven and cool slightly. Skin and fillet the fish, removing the bones. Cut fish fillets into not too small pieces. Arrange cucumber, mango, salads and lukewarm char filets on plates. Pluck mint leaves and remaining dill on top and drizzle with remaining salad dressing.

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