Lukewarm salad with seawolf and mussels

Name: lukewarm salad with seawolf and mussels
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g String Beans in angled pieces of 2 cm; 250 g green beans halved; 200 g peas fresh or frozen; 1 shallot finely chopped; 1 el White wine vinegar; 5 el extra virgin olive oil; 200 g boiled mussels; 4 pieces seawolf of 100 g

A tasty recipe. The main course contains the following ingredients: fish, haricot beans (in oblique pieces of 2 cm), green beans (halved), peas (fresh or frozen), shallot (finely chopped), white wine vinegar, extra virgin olive oil, cooked mussels and seawolf (of 100 g).

Ingredients

Directions

Bring plenty of water to the boil in a pan. Sprinkle the string beans and green beans in the pan and cook for 3 minutes. Add the peas and cook the vegetables for about 5 minutes until al dente. Drain them in a colander and allow them to cool slightly.
Stir the shallot and vinegar in a large bowl and marinate the shallot for 5 minutes. Stir 4 tbsp of the oil through the vinegar. Chop the mussels coarsely and scoop them with salt and pepper to taste through the dressing.
Scoop the vegetables through the mussel dressing in the bowl. Add salt and pepper to taste and spread the salad over 4 large deep plates.
Sprinkle the fish with salt and pepper and brush them with the remaining tablespoon of oil.
Heat a frying pan. Roast the pieces of fish on each side for about 2 minutes. Put the catfish on the salad and serve immediately.