Fried redfish fillet on potato radish
easy
50 mins
50 mins
Ingredients
- 750 g Potatoes
- 2 Federation spring onions (approx. 125 g each)
- 1 collar (approx. 250 g) Radishes
- 100 g Salad cream
- 100 g Skimmed milk yoghurt
- 3 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 8 discs Rusk (about 9 g each)
- 4 Redfish fillets (approx. 150 g each)
- 7-10 Tbsp Juice of 1 lemon
- 2 Eggs
- 80 g Flour
- 3 TABLESPOONS Oil
- 7-10 Tbsp lettuce leaves, lemon slices and dill twigs
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime clean and wash spring onions and radishes. Cut spring onions into pieces and radishes into slices.
- 2
Mix salad cream, yoghurt and vinegar until smooth. Season with salt and pepper. Stir 2/3 of the spring onions and radishes into the salad cream. Set the rest aside for garnishing. Grind the onions finely. Wash the redfish fillets, dab dry and sprinkle with lemon juice.
- 3
Season with salt and pepper. Whisk the eggs. Turn the redfish fillets first in the flour, then in the egg and finally in the rusk. Drain potatoes and peel. Cut potatoes into fine slices and mix with the salad cream.
- 4
Season to taste with salt and pepper. Heat the oil in a frying pan and fry the redfish fillets in it at medium heat on each side for about 4 minutes until golden brown. Season potato salad again and arrange on a plate.
- 5
Sprinkle with remaining spring onions and radishes. Arrange the fish on the potato salad. Garnish with lettuce leaves, lemon slices and dill.
Nutrition Facts
610 kcal
55 g
25 g
38 g
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