Goat cheese muffin with fish fillet on vegetable salad

Name: Goat cheese muffin with fish fillet on vegetable salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a little + 1 tablespoon sugar; 1 red pepper; 2 Carrots; 150 g frozen princess beans; 1 Courgette; 75 g cherry tomatoes; 3 TABLESPOONS + 75 ml oil; 1-2 TABLESPOONS Tomato pesto; 1/2 bunch Thyme; 225 g + 3 tablespoons flour; 3 TSP Baking Powder; 1 egg (size M); 250 ml Milk; 150 g Fresh goat cheese; 2 TABLESPOONS Butter or margarine; 150 ml Vegetable broth; 100 ml dry white wine; 500 g fish fillet (e.g. cod or pangasius); 6 Stem(s) Basil; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a little + 1 tablespoon sugar
1 red pepper
2 Carrots
150 g frozen princess beans
1 Courgette
75 g cherry tomatoes
3 TABLESPOONS + 75 ml oil
1-2 TABLESPOONS Tomato pesto
1/2 bunch Thyme
225 g + 3 tablespoons flour
3 TSP Baking Powder
1 egg (size M)
250 ml Milk
150 g Fresh goat cheese
2 TABLESPOONS Butter or margarine
150 ml Vegetable broth
100 ml dry white wine
500 g fish fillet (e.g. cod or pangasius)
6 Stem(s) Basil
7-10 Tbsp Grease

Directions

1
Season vinegar with salt, pepper and a little sugar. Clean, wash and cut the peppers into strips. Peel and wash the carrots, cut them in half lengthwise and cut them diagonally into slices. Put the beans into boiling salted water without defrosting and simmer for 4-5 minutes. Clean, wash and quarter zucchini lengthwise and cut them diagonally into slices. Wash tomatoes and dab dry. Drain the beans and let them drain
2
Heat 2 tablespoons of oil in a frying pan. Fry the prepared vegetables for 4-5 minutes at medium heat, turning them over, covered and covered. Deglaze the vegetables with the vinegar mixture, simmer briefly, place in a bowl and allow to marinate
3
Grease 8 troughs of a muffin tin. Using a brush, draw 6-7 strips of pesto on the edge of each well. Wash the thyme, shake dry and, except for something to garnish, pluck leaves from the stems and chop them. Mix 225 g flour, baking powder, thyme, 1 tsp salt and 1 tbsp sugar in a bowl. Whisk egg, 150 ml milk, cream cheese and 75 ml oil. Add the flour mixture, mix briefly. Spread the mixture into the greased bowls. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 20-25 minutes on the upper rack (test with sticks!)
4
Melt the fat in a pot. Sweat 1 tbsp. flour in it. Deglaze with stock, wine and 100 ml milk while stirring, bring to the boil and simmer for 1-2 minutes. Season with salt, pepper and some sugar, put aside
5
Wash the fish, dab dry and cut diagonally into thin slices. Put 2 tablespoons of flour on a plate, turn the fish pieces in it slightly and tap them off. Heat 1 tbsp. oil in a coated pan. Fry the fish for 4-5 minutes while turning, season with salt and pepper
6
Wash the basil, shake dry, pluck the leaves from the stalks and cut them into smaller pieces if necessary. Stir basil into the salad, season salad again. Warm up the sauce again if necessary. Take out the muffins, let them cool down briefly, arrange them on plates with salad, fish and sauce, garnish with thyme