Strawberry salsa with fried fish
easy
40 mins
40 mins
Ingredients
- 4 Potatoes (approx. 120 g each)
- 500 g Strawberries
- 1 collar Spring onions
- 4 TABLESPOONS Vinegar
- 2 TABLESPOONS Tomato ketchup
- 2 TEASPOONS Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Chilli powder
- 4 (150 g each) Redfish fillets
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp Pepper
- 1 TABLESPOON Oil
- 4 TABLESPOONS Light cream
- 7-10 Tbsp Chili Flakes
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the potatoes and wrap them in aluminium foil. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Clean, wash and dice the strawberries, except for 4 pieces. Clean and wash spring onions and cut into fine rings. Put strawberries and spring onions in a bowl.
- 2
Mix vinegar, ketchup and sugar. Season with salt and chilli powder. Pour over the strawberry and onion mixture and fold in. Leave to stand. Wash the fish and dab dry. Sprinkle with lemon juice and season with salt and pepper. Heat oil in a coated pan. Fry the fish for approx. 4 minutes on each side. Take potatoes out of the oven and wrap them in foil. Arrange fish, potatoes and some strawberry salsa on plates.
- 3
Heat oil in a coated pan. Fry the fish for approx. 4 minutes on each side. Take potatoes out of the oven and wrap them in foil. Arrange fish, potatoes and some strawberry salsa on plates. Put 1 tablespoon of créme légère on each potato, sprinkle with chilli flakes. Garnish with lemon balm and remaining strawberries. Add the rest of the strawberry salsa
Nutrition Facts
380 kcal
35 g
12 g
32 g
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