Strawberry-Gooseberry-Relish with fried fish fillet
easy
40 mins
40 mins
Ingredients
- 250 g Strawberries
- 250 g Gooseberries
- 1 (approx. 75 g) medium onion
- 3-4 Stem(s) fresh thyme
- 50 g Sugar
- 4-5 Tbsp white balsamic vinegar
- 20 g grainy mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 600 g Fish fillet (e.g. ling fish)
- 40 g Flour for turning
- 20 g Butter or margarine
- 12 discs (approx. 180 g) Wholemeal baguettes
- 7-10 Tbsp Thyme and strawberries
Directions
- 1
Wash the strawberries and gooseberries, drain well and clean. Cut the strawberries roughly into pieces. Peel and chop the onion. Wash thyme, shake dry and pluck off the leaves. Put fruit, onion, sugar, vinegar, mustard, approx. 1/2 tsp salt and some pepper in a pot.
- 2
Bring to the boil while stirring occasionally and simmer for 10-15 minutes. Let the finished relish cool down. Wash the fish fillet, dab dry and cut into 8 pieces. Salt the fish, turn in flour and tap well. Heat the fat in a coated pan and fry the fish for 4-5 minutes while turning. Arrange the fish with about half of the relish on 4 plates. Garnish with fresh thyme and strawberries. Serve with baguette. Pour the rest of the relish into a glass with a twist-off lid.
- 3
Heat the fat in a coated pan and fry the fish for 4-5 minutes while turning. Arrange the fish with about half of the relish on 4 plates. Garnish with fresh thyme and strawberries. Serve with baguette. Pour the rest of the relish into a glass with a twist-off lid. Keeps in the fridge for about 1 week
- 4
Waiting time approx. 45 minutes
Nutrition Facts
330 kcal
33 g
6 g
33 g
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