20 rolled plaice fillets, thawed
200 g shrimp, thawed
3 fennel bulbs
500 g wheat grain or whole oats
500 g black quinoa or rapeseed
800 g cottage cheese
150 g broadleaf parsley
300 ml cold-pressed rapeseed oil
4 cloves of garlic
salt and pepper
Cook the wheat grain and quinoa, following the instructions on the packets, and rinse in cold water.
Boil the eggs for 6-7 minutes and remove the shells. Possibly keep the eggs warm in hot water.
Mix the rapeseed oil and garlic thoroughly.
Rinse the cottage cheese in a sieve under cold water.
Season the plaice with salt and bake in the oven for 8-10 minutes at 180°C.
Turn the finely chopped fennel with the wheat grain, quinoa, cottage cheese, picked parsley leaves, shrimp and garlic oil. Season with salt and pepper, and arrange the salad with the hot fish and halved eggs.