Crispy red perch on cucumber vegetables
easy
50 mins
50 mins
Ingredients
- 1 medium cucumber
- 300 g Tomatoes
- 2 TABLESPOONS Butter or margarine
- 1/2 l clear broth (instant)
- 1 package (250 g) Long grain wild rice mixture
- 7-10 Tbsp Salt
- 600 g Redfish fillet
- 7-10 Tbsp juice of 1/2 lemon
- 7-10 Tbsp Flour
- 3 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 1 collar Basil
- 7-10 Tbsp Lemon wheels and basil bouquet
Directions
- 1
Peel the cucumber. Cut in half lengthwise and scrape out the seeds. Cut the cucumber into small pieces. Wash the tomatoes and remove the stalk. Scald and skin the tomatoes and cut them into pieces. Heat the fat in a wide saucepan.
- 2
Sauté the tomatoes in it. Add stock. Let it boil down for about 30 minutes at high heat. Add cucumbers after about 20 minutes. In the meantime cook rice in boiling salted water for about 20 minutes. Wash the fish fillet, dab dry with kitchen paper and divide into 4 portion pieces. Sprinkle with lemon juice and let it soak through a little. Mix flour and 1/2 teaspoon salt. Drain the fish and turn it in flour. Tap off excess flour. Heat oil in a pan.
- 3
Sprinkle with lemon juice and let it soak through a little. Mix flour and 1/2 teaspoon salt. Drain the fish and turn it in flour. Tap off excess flour. Heat oil in a pan. Fry the fish on both sides until golden brown. Fry over medium heat for about 10 minutes. Season tomato-cucumber-vegetables with salt and pepper. Wash the basil, dab dry, cut into fine strips and fold into the vegetables. Arrange fish on vegetables and rice. Garnish with lemon wheels and basil bouquet
- 4
Fry the fish on both sides until golden brown. Fry over medium heat for about 10 minutes. Season tomato-cucumber-vegetables with salt and pepper. Wash the basil, dab dry, cut into fine strips and fold into the vegetables. Arrange fish on vegetables and rice. Garnish with lemon wheels and basil bouquet
- 5
Plate: Waechtersbach
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