Cod in Nori Coat with Mushroom Vegetables

roll in moistened nori seaweed and a sheet of arugula and cook in the stove. Sauté the tourned zucchini in olive oil, fold in the cleaned mushrooms and season vigorously with salt and freshly ground pepper.

Sauté the peeled and seeded tomatoes in garlic, olive oil, basil, salt and pepper.

Cover the sliced tamarillos with a marinade of balsamic vinegar, olive oil, soy sauce, basil and the ground hazelnut kernels and arrange everything together on a flat plate.

Our wine expert recommends a 97 Riesling ‘trocken’, Dr. Loosen from the Mosel.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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