John Myers
Ingredients for 2 servings:
- 500 g fish fillet(s), pollock back fillet
- 1 tbsp breadcrumbs
- 4 chicory
- 1 can of mandarin oranges (contents 310 g)
- 150 g blue, seedless grapes
- 1 kiwi(s)
- 3 tbsp crème de cassis
- 1 dashes lemon juice
- 1 tsp cornstarch
- olive oil
- salt and pepper
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
This is a dish I always include when I’m trying to lose weight. It’s delicious, but doesn’t keep very long if you don’t serve it with rice, pasta, or potatoes. Halve the chicory lengthwise, but don’t remove the bitter core, which is very healthy. To soften its bitterness, a blackcurrant sauce is later drizzled between the leaves. Sauté the vegetables cut-side down in a little olive oil over medium heat until the leaves have browned. This takes about 10-15 minutes. Then turn them over and cook for another 10 minutes over low heat. Wash, dry, and halve the grapes. Peel and slice the kiwi. Drain the mandarins through a sieve, reserving the liquid in a saucepan. Bring to a boil with the blackcurrant liqueur and lemon juice, and thicken with a little cornstarch. The sauce can be reduced a little so that it adheres better to the vegetables and doesn’t overflow the entire plate. Press the fish skin-side down into the breadcrumbs, shake off some of the breading, and fry in a little olive oil over high heat. After one minute, reduce the heat by half and turn after about 3-4 minutes (depending on thickness). Turn off the heat and let the fish cook through. You can easily see the cooking progress by looking at the sides of the fillet when the translucent meat slowly turns white. I like white meat best when it is just cooked through. Serve the fish and chicory cut-side up and divide the remaining fruit between the plates. Pour the sauce over the chicory leaves.
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