Fish fillet with horseradish crust

Name: Fish fillet with horseradish crust
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 400 g Potatoes; 1/2 red pepper; 60 ml White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1/2-1 TEASPOON Sugar; 2 TABLESPOONS Oil; 1 washer Toast; 1 piece(s) (approx. 1 cm) fresh horseradish; 1/4 collar Parsley and Dill; 1 egg (size S); 6 Redfish slices (approx. 50 g each); 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp slices of lemon, dill flags and grated horseradish; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

400 g Potatoes
1/2 red pepper
60 ml White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
1/2-1 TEASPOON Sugar
2 TABLESPOONS Oil
1 washer Toast
1 piece(s) (approx. 1 cm) fresh horseradish
1/4 collar Parsley and Dill
1 egg (size S)
6 Redfish slices (approx. 50 g each)
1-2 TABLESPOONS Lemon juice
7-10 Tbsp slices of lemon, dill flags and grated horseradish
baking paper

Directions

1
Wash the potatoes thoroughly and bring them to the boil in a pot of water. Cook for about 20 minutes. In the meantime clean, wash and very finely dice the peppers. Mix vinegar, salt, pepper and sugar.
2
Fold in the oil and add the paprika. For the crust, grind the bread finely in the universal chopper. Wash horseradish thoroughly, peel and grate coarsely. Wash parsley and dill, dab dry and chop finely.
3
Mix the egg, bread, parsley, dill and horseradish with a fork. Season with salt and pepper. Wash the fish and dab dry. Sprinkle with lemon juice and season with salt and pepper. Place the fish on a baking tray lined with baking paper and spread a horseradish crust on top.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. In the meantime, drain the potatoes, rinse and peel them. Cut potatoes into slices. Mix with the pepper vinaigrette.
5
Let it draw a bit. Arrange fish slices on lemon slices on plates as desired. Serve with potato salad. Garnish as desired with dill flags and grated horseradish.