Fish fillet with melted vanilla tomatoes

Name: Fish fillet with melted vanilla tomatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Millet; 7-10 Tbsp Sea salt and pepper; 6 Cardamom Capsules; 2 Cloves; 1 Vanilla pod; 600 g small tomatoes; 2 Spring onions; 3 TABLESPOONS Oil; 600 g Fish fillet (e.g. ling fish); 3-4 Tbsp Flour; 1 TEASPOON Honey

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Millet
7-10 Tbsp Sea salt and pepper
6 Cardamom Capsules
2 Cloves
1 Vanilla pod
600 g small tomatoes
2 Spring onions
3 TABLESPOONS Oil
600 g Fish fillet (e.g. ling fish)
3-4 Tbsp Flour
1 TEASPOON Honey

Directions

1
Place the millet in a sieve, rinse with hot water and drain. Simmer in 1/2 l salt water with cardamom and cloves for about 10 minutes. Leave to swell for 5-10 minutes on the switched off stove, covered and in the post-heat.
2
In the meantime, cut the vanilla pod lengthwise and scrape out the pulp. Wash and halve the tomatoes. Clean and wash spring onions and cut into rings.
3
Heat 1 tablespoon of oil in a wide saucepan. Fry the spring onions and tomatoes for 3-4 minutes, turning them over. Add 100 ml water. Stir in vanilla pod and vanilla pulp. Bring to the boil, cover and braise for 5-8 minutes.
4
Wash the fish, dab dry and cut into 4 pieces. Season with salt and pepper and turn in flour. Tap off excess flour. Heat 2 tablespoons of oil in a frying pan. Fry the fish for 3-4 minutes on each side.
5
Season vanilla tomatoes with salt, pepper and honey. Remove vanilla pod. Arrange fish with millet and the vanilla tomatoes.