Fish, Brussels sprouts, potatoes with soy and herb dip
30 mins
30 mins
Ingredients
- 2 small cuttlefish
- 2 Victoria perch fillets
- 2 Tilapia files
- 7-10 Tbsp Olive oil
- 6 medium-sized potatoes
- 150 g Brussels sprouts
- 150 g Soy Yofu natural
- 7-10 Tbsp Dried herbs: parsley, chives, oregano
- 7-10 Tbsp Unground caraway
- 7-10 Tbsp Fresh dill
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- A pinch Sugar
- 7-10 Tbsp fresh lemon juice
Directions
- 1
Clean the potatoes, put them into boiling water and cook until firm to the bite or soft, depending on taste. Put the Brussels sprouts in a separate pot of boiling water and cook at medium heat until soft (not too long, so that the vitamins are not overcooked).
- 2
Prepare parallel dip: Place chilled natural soy yofu in a bowl (preferably glass or porcelain) and mix together with a little parsley, chives, oregano, caraway, fresh dill, salt, pepper and a pinch of sugar to make a herb dip.
- 3
Fry the cuttlefish, victoriabass and tilapia fillets in a pan until crispy. Season with dill, salt and pepper as required. Tip: Cut the cuttlefish lengthwise when they are crispy on the outside.
- 4
Carefully remove bones (there is usually only one per squid) and also fry the insides until crisp.
- 5
Arrange everything on the plate, cut the potatoes lengthwise and add the soy and herb dip. Drizzle some lemon juice on the fish as required, sprinkle herbs over it and season with salt and pepper.
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