Breaded saithe slices on Asian cauliflower

Name: Breaded saithe slices on Asian cauliflower
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Saithe fillet; 3-4 Tbsp Lemon juice; 7-10 Tbsp Salt; 1 (approx. 500 g) cauliflower; 1 (approx. 150 g) red pepper; 1 Leek (leek; approx. 250 g); 15 g Butter or margarine; 2-3 TABLESPOONS Soy sauce; 1/8 l Vegetable broth (instant); 1 (250 g) Bottle of Asian sauce Hong Kong (sweet and sour Asian style); 7-10 Tbsp Chilli powder; 1 TABLESPOON White wine vinegar; 1 Egg; 75 g Flour; 75 g Breadcrumbs; 3-4 Tbsp Oil; 7-10 Tbsp Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Saithe fillet
3-4 Tbsp Lemon juice
7-10 Tbsp Salt
1 (approx. 500 g) cauliflower
1 (approx. 150 g) red pepper
1 Leek (leek; approx. 250 g)
15 g Butter or margarine
2-3 TABLESPOONS Soy sauce
1/8 l Vegetable broth (instant)
1 (250 g) Bottle of Asian sauce Hong Kong (sweet and sour Asian style)
7-10 Tbsp Chilli powder
1 TABLESPOON White wine vinegar
1 Egg
75 g Flour
75 g Breadcrumbs
3-4 Tbsp Oil
7-10 Tbsp Parsley

Directions

1
Wash the pollock fillet, dab dry and cut into 4 pieces. Sprinkle with lemon juice, season with salt and leave to stand for a while. Clean and wash the cauliflower and cut it into florets. Cook in little boiling salted water, covered for 10-15 minutes and let drain.
2
Clean and wash the peppers and leek. Cut the bell peppers into pieces, leek into fine rings. Heat the fat in a saucepan and sauté the leek and bell peppers in it. Deglaze with soy sauce and broth, cover and steam for about 3 minutes.
3
Add the cauliflower and Asian sauce and simmer for 1-2 minutes. Season with chilli, soy sauce and vinegar and keep warm. Whisk egg. Dab fish dry and turn first in flour, then in egg and finally in breadcrumbs.
4
Heat the oil in a frying pan and fry the fish pieces on each side for 4-5 minutes. Place the vegetables on a plate and arrange the fish slices on top. Serve garnished with parsley.