Redfish with fennel vegetables

Name: Redfish with fennel vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 untreated lemon; 750 g Fennel; 750 g Courgette; 1 Egg; 4 Redfish fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2-3 TABLESPOONS Flour; 2-3 TABLESPOONS Breadcrumbs; 3 TABLESPOONS Oil; 40 g Butter or margarine; 1/8 l Vegetable broth (instant); 1/4 l Milk; 1 bag of mashed potatoes; 1 medium sized tomato; 7-10 Tbsp Dill flowers

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 untreated lemon
750 g Fennel
750 g Courgette
1 Egg
4 Redfish fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp white pepper
2-3 TABLESPOONS Flour
2-3 TABLESPOONS Breadcrumbs
3 TABLESPOONS Oil
40 g Butter or margarine
1/8 l Vegetable broth (instant)
1/4 l Milk
1 bag of mashed potatoes
1 medium sized tomato
7-10 Tbsp Dill flowers

Directions

1
Wash lemon hot, peel in thin strips. Squeeze lemon. Clean and wash the fennel and put the green aside. Halve the fennel and cut into strips. Sprinkle with 2 tablespoons of lemon juice.
2
Clean, wash and slice the zucchini. Whisk the egg and 1 tablespoon of water. Wash the fish, dab dry and season with salt and pepper. Turn fish fillets first in flour, then in egg and finally in breadcrumbs.
3
Press on something. Heat the oil. Fry the fillets for 4-5 minutes on each side. Heat 30 g fat. Sauté the fennel in it. Add lemon peel and the remaining lemon juice. Add stock and steam for about 10 minutes.
4
Steam zucchini after 5 minutes. Season with salt and pepper. Bring 1/2 litre water and 1 level teaspoon of salt to the boil. Remove the pot from the heat and add the milk. Stir in the puree flakes briefly.
5
Add the remaining fat. Wash the chives and cut into small rolls. Add to the mashed potatoes and stir again. Clean, wash and cut the tomato into half slices. Arrange fish and vegetables on a plate.
6
Garnish with fennel greens, tomato slices and dill flowers to taste. Add mashed potatoes.