Redfish with cucumber-parsley-millet

Name: Redfish with cucumber-parsley-millet
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 50 g Millet (whole grain); 40 g frozen peas; 100 g Cucumber; 1 Stiel glatte Petersilie; 2 TABLESPOONS Lemon vinegar (à 10); 1 1/2 tablespoons (10 g each) Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g Redfish fillet; 7-10 Tbsp pink berries; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon and fresh herbs

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

50 g Millet (whole grain)
40 g frozen peas
100 g Cucumber
1 Stiel glatte Petersilie
2 TABLESPOONS Lemon vinegar (à 10)
1 1/2 tablespoons (10 g each) Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g Redfish fillet
7-10 Tbsp pink berries
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon and fresh herbs

Directions

1
Put the millet in 200 ml of boiling water. Cover and cook for 30 minutes. Drain excess liquid well. In the meantime defrost the peas. Wash cucumber, cut into fine slices.
2
Wash and chop parsley. Mix lemon vinegar and 2 tablespoons of oil. Season with salt and pepper. Mix prepared salad ingredients and marinade. Cover and allow to stand for a while, then season to taste again. Wash the redfish, dab dry and divide into portions. Heat 1 tablespoon of oil. Fry the fish for approx. 6 minutes, turning carefully. Season with salt, crushed pink berries and a few drops of lemon juice.
3
Wash the redfish, dab dry and divide into portions. Heat 1 tablespoon of oil. Fry the fish for approx. 6 minutes, turning carefully. Season with salt, crushed pink berries and a few drops of lemon juice. Serve with the salad. Serve garnished with lemon and fresh herbs