Fried redfish on carrot and apple puree
For 4 people:
- 600 g bog carrots
- 2 small apples
- 2 tbsp olive oil
- 250 ml vegetable stock (instant)
- 1 unwaxed orange
- 1 EL Fenchelsaat
- 1 tbsp brown sugar
- 100 ml balsamic vinegar
- 500 g Rotbarschfilet
- Iodized salt, pepper from the mill
- 150 grams of whipped cream
- ground nutmeg
- 1/2 bunch basil
Preparation:
1. De-sand the carrots and wash them thoroughly. Peel and cut into pieces. Wash, core and roughly chop the apples. Heat 1 tsp olive oil. Sauté carrots and apples in it. Add the vegetable stock and cook for about 15 minutes.
2. Grate the orange zest and squeeze the fruit. Mix in 1 teaspoon of oil and the fennel seeds. Put the sugar and vinegar in a saucepan and let it boil down for about 8 minutes. Rinse fish fillets and pat dry. Spice up. Add the cream to the carrots and puree everything. Season with salt, pepper and nutmeg.
3. Wash the basil, pluck off the leaves and chop roughly. Heat the remaining oil. Fry the fish fillets in it for about 6 minutes until crispy. Serve the fish with the carrot puree, balsamic sauce and basil. Serve drizzled with fennel and orange oil.
Per person: approx. 380 kcal E 26 g, F 19 g, KH 18 g Cholesterol: approx. 116 mg Preparation: approx. 45 minutes
