Redfish fillet with chervil sauce and cucumber salad (low calorie)
easy
40 mins
40 mins
Ingredients
- 100 g Cucumber
- 1 (approx. 40 g) small red onions
- 75 g red pepper
- 1 TABLESPOON Wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 2 TEASPOONS Olive oil
- 125 g small, waxy potatoes
- 1 (approx. 150 g) Redfish fillet
- 1/4 collar Chervil
- 75 ml Vegetable broth (instant)
- 50 ml low-fat milk
- 2 TEASPOONS sauce thickener
- 7-10 Tbsp Sugar
Directions
- 1
Wash and clean the cucumber and cut into fine slices. Peel and halve the onion and cut into strips. Peppers clean, wash and cut into fine cubes. Mix vinegar with 1 tablespoon water, salt, pepper and sugar. Fold in 1 teaspoon of oil. Mix cucumber, paprika and about 3/4 of the onion with the marinade, let it stand for at least 30 minutes, season again.
- 2
Peel and wash the potatoes and cook in boiling salted water for about 20 minutes. Wash fish, dab dry, cut in half crosswise, season with salt and pepper. Heat 1 teaspoon of oil in a coated pan. Fry the fillet on both sides for 3-4 minutes at medium heat. When turning, add the rest of the onion and fry with it. Wash the chervil, dab dry and put aside some for garnishing. Remove the coarse stems from the remaining chervil and chop the leaves finely. Melt the fat in a saucepan, dust with flour, sauté and gradually add stock and milk. Simmer for 1-2 minutes while stirring. Season to taste with salt, pepper and some sugar. Stir in about 3/4 of the chervil. Keep the sauce warm.
- 3
Melt the fat in a saucepan, dust with flour, sauté and gradually add stock and milk. Simmer for 1-2 minutes while stirring. Season to taste with salt, pepper and some sugar. Stir in about 3/4 of the chervil. Keep the sauce warm. Drain the potatoes, let them steam briefly on the switched off hotplate and swivel them through with the remaining chervil. Arrange fish, sauce and potatoes on preheated plates, garnish with chervil. Add cucumber salad
Nutrition Facts
400 kcal
28 g
17 g
33 g
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