Lengfish fillet with cornflakes crust on braised romaine lettuce with cherry tomatoes

Name: Lengfish fillet with cornflakes crust on braised romaine lettuce with cherry tomatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Heads romaine lettuce; 250 g cherry tomatoes; 1 Onion; 1 Garlic clove; 100 g Cornflakes; 700 g Lengfish fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs (size M); 5 TABLESPOONS Flour; 1 TEASPOON + 1 tablespoon of oil; 2 TABLESPOONS Tomato paste; 150 ml Tomatoes Vegetable juice; 6 TABLESPOONS clarified butter; 1 Freezer bag

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Heads romaine lettuce
250 g cherry tomatoes
1 Onion
1 Garlic clove
100 g Cornflakes
700 g Lengfish fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs (size M)
5 TABLESPOONS Flour
1 TEASPOON + 1 tablespoon of oil
2 TABLESPOONS Tomato paste
150 ml Tomatoes Vegetable juice
6 TABLESPOONS clarified butter
1 Freezer bag

Directions

1
Clean, wash and roughly cut the romaine lettuce. Wash and halve the tomatoes. Peel onion and garlic and cut into fine cubes. Put cornflakes in a freezer bag and crumble them with a cake roll. Wash the fish, dab dry and cut into approx. 3 cm wide strips. Season with salt and pepper. Whisk eggs in a deep plate. Turn the fish one after the other first in flour, pull through the egg and turn in the cornflakes
2
Heat 1 teaspoon of oil in a small pot, fry the onion and garlic until transparent. Stir in the tomato paste, brown lightly, add tomato juice, simmer for about 5 minutes and keep warm
3
Heat clarified butter in a large frying pan. Fry fish on all sides for about 5 minutes until crispy. Take the fish out and keep it warm. Wipe out the pan and heat 1 tablespoon of oil in it. Fry the tomatoes and romaine lettuce for about 3 minutes. Season to taste with salt and pepper. Arrange salad, fish and sauce on plates. Roasted garlic baguette tastes good with it