Apple and carrot salad with crispy fish

Name: Apple and carrot salad with crispy fish
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 TEASPOONS Raisins; 2-3 (approx. 400 g) large carrots; 1 s; 2-3 TABLESPOONS Lemon juice; 2 TEASPOONS Oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp with cinnamon; 60 g Basmati rice; 300 g Fish fillet (e.g. pollack); 1 Egg; 2 heaped Tbsp Flour

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

2 TEASPOONS Raisins
2-3 (approx. 400 g) large carrots
1 s
2-3 TABLESPOONS Lemon juice
2 TEASPOONS Oil
7-10 Tbsp salt and pepper
7-10 Tbsp with cinnamon
60 g Basmati rice
300 g Fish fillet (e.g. pollack)
1 Egg
2 heaped Tbsp Flour

Directions

1
Wash and drain the raisins. Peel and wash carrots. Wash, quarter and core the apple. Grate carrots and apple. Mix with raisins, 1 tbsp lemon juice and 1/2 tsp oil. With 1 pinch of salt and 1 Msp.
2
Season to taste the cinnamon.
3
Cook the rice in a good 200 ml of boiling salted water according to the package instructions.
4
Rinse fish, pat dry and cut into 4 pieces. Sprinkle with the rest of the lemon juice, season with salt and pepper. Whisk the egg. Turn the fish in the flour, knock off excess flour. Pull through the egg.
5
Heat 1 1/2 teaspoons of oil in a coated frying pan. Fry the fish for 3-4 minutes on each side, until golden brown and crispy. Serve with the raw carrots. Serve with rice.