Goldfish fillet and salad

Name: Goldfish fillet and salad
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 250 g Courgette; 2 Gherkins; 7-10 Tbsp (at 30 g); 100 g Carrots; 250 g Potatoes; 2-3 TABLESPOONS Olive oil; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 package (25 g) frozen "8 Herbs"; 2 TABLESPOONS Oil; 1 pack of Golsback fillets (4 pieces, 250 g); 7-10 Tbsp Lemon and parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

250 g Courgette
2 Gherkins
7-10 Tbsp (at 30 g)
100 g Carrots
250 g Potatoes
2-3 TABLESPOONS Olive oil
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1 package (25 g) frozen "8 Herbs"
2 TABLESPOONS Oil
1 pack of Golsback fillets (4 pieces, 250 g)
7-10 Tbsp Lemon and parsley

Directions

1
Clean, wash and thinly slice the zucchini. Dice the gherkins. Clean, wash and finely dice carrots. Wash, peel and finely dice potatoes. Heat olive oil in a frying pan, add potatoes and fry for 5 minutes over medium heat while turning.
2
Add carrots and zucchini and steam for another 5 minutes. Deglaze with vinegar and season with salt, pepper and sugar. Add gherkins and herbs. In the meantime heat oil in a pan and fry fish fillets in it at medium heat while turning for 8-10 minutes.
3
Arrange salad and fillets (drizzle remaining salad vinaigrette over the fish) on two plates and serve garnished as desired with lemon and parsley.