|300 g||red mullet fillets|
|100 g||potatoes (waxy, low starch)|
|100 g||green beans|
|1||Romaine lettuce (small)|
|50 g||black olives (pitted)|
|50 g||dried tomatoes in oil|
|100 ml||olive oil|
|1 tbsp||white wine vinegar|
|1 tbsp||lemon juice|
|2 tbsp||Dijon mustard|
|vegetable oil for frying|
Par boil potatoes in salted water for approx. 20 - 30 min., according to size. Afterwards drain, leave to cool and quarter.
Meanwhile, slice the ends off green beans and blanch them in another small sauce pan.
Now wash and dry Romaine lettuce and cut into bite-size pieces. Cut cucumber into cubes and halve black olives. Slice dried tomatoes, red onion, and pepper into fine strips.
For the dressing, finely chop one garlic clove and one anchovy fillet. Place in tall jug and together with white wine vinegar, lemon juice, Dijon mustard, sugar, salt and pepper, puree the mixture with a hand blender. Finally, slowly stir in olive oil.
In a small sauce pan cook eggs for approx. 6 - 7 min. until soft-boiled.
Brown potatoes, pepper, olives and dried tomatoes in a frying pan with vegetable oil for approx. 2 min. Then, add beans and continue to brown them along with the other ingredients. Season with salt and pepper and finally combine the mixture with lettuce, cucumber, and red onion in a large bowl.
Add some vegetable oil to the same pan and fry red mullet fillets skin side down, until crispy, adding salt to the exposed side. Crush a garlic clove and add to the pan with rosemary. Carefully turn the fillets after approx. 2 - 3 min., according to their size, and fry for a few additional minutes until cooked.