Redfish in egg shell
easy
25 mins
25 mins
Ingredients
- 1 pack of (450 g) Frozen peas and carrots
- 4 (150 g each) Redfish fillets
- 7-10 Tbsp juice of 1/2 lemon
- 4 TABLESPOONS Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 Egg
- 50 g Butter or margarine
- 2 cup(s) Flake puree (with milk)
- 7-10 Tbsp grated nutmeg
- 1 medium onion
- 1 collar Chives
- 7-10 Tbsp Lemon
Directions
- 1
Boil 625 ml of water. Add deep-frozen vegetables and cook for about 10 minutes at low heat in a closed pot. Wash fish fillets, dab dry and sprinkle with lemon juice. Season flour with salt and pepper. Beat the egg in a plate.
- 2
Turn the fish fillets first in the flour and then in the egg. Heat the fat in a large frying pan and fry the fish fillets for approx. 3 minutes on each side until golden brown. Stir the mashed potato powder into the vegetables and season to taste with salt and nutmeg. Peel onion and cut into rings. Remove fish fillets from the pan. Fry the onion rings briefly in frying fat. Wash the chives and cut into fine rolls. Arrange mashed potatoes and fish filets on plates. Add onion rings and chives.
- 3
Remove fish fillets from the pan. Fry the onion rings briefly in frying fat. Wash the chives and cut into fine rolls. Arrange mashed potatoes and fish filets on plates. Add onion rings and chives. Garnish with lemon
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