A great do-it-yourself fish recipe:
Make a creamy cocktail sauce from the “topping ingredients” opposite and pull. De-stalk the tomatoes, score them crosswise and blanch briefly in boiling hot water. Rinse, peel, remove the seeds and cut into fine cubes.
Finely dice the shallot and glaze in a little oil with the spring onions cut into rings with a little sugar. Extinguish with the juice of the lemon and pull. Season with salt & pepper and maybe a little honey.
Cut all remaining components into bite-sized pieces and stir and pull in the still lukewarm gravy. Stir and arrange in bowls. Nape” with the cocktail sauce Tip: If necessary, arrange in the hollowed out avocado shells.
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