Redfish fillet in curry-semmelade

Name: Redfish fillet in curry-semmelade
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 4 deep-frozen cream and savoy pettys (50 g each); 150 g Redfish fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 egg (size M); 25 g Breadcrumbs; 1 TEASPOON Curry; 1 TABLESPOON Oil; 2 discs Tinned pineapple; 7-10 Tbsp Lemon wedges and flat parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

4 deep-frozen cream and savoy pettys (50 g each)
150 g Redfish fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 egg (size M)
25 g Breadcrumbs
1 TEASPOON Curry
1 TABLESPOON Oil
2 discs Tinned pineapple
7-10 Tbsp Lemon wedges and flat parsley

Directions

1
Place the savoy cabbage and 2 tablespoons of water in a pot and defrost at medium heat for about 12 minutes. Cook for about 2 minutes while stirring. In the meantime, wash the fish, pat dry and season with salt and pepper.
2
Whisk the egg. Mix breadcrumbs and curry. Turn the fish first in the egg, then in the breadcrumbs. Heat the oil in a pan and fry the fish in it over medium heat for about 5 minutes on each side.
3
Dab pineapple dry and cut into pieces. Remove fish from the pan. Add the pineapple to the frying fat and fry briefly. Add to the savoy cabbage and mix in. Arrange the fish and savoy cabbage on a plate and serve garnished with lemon wedges and parsley as desired.
4
Boiled potatoes taste good with it.