John Myers
Ingredients for 4 servings:
- 500 g redfish fillet(s)
- 1 lemon(s), the juice
- 1 onion(s)
- 1 bay leaf
- ¼ liter dry white wine
- Salt and pepper, white
- 250 g tomatoes
- 1 bunch of spring onions
- 125 g mushrooms, fresh
- 1 bunch lemon balm
- 6 tbsp oil
- 4 tbsp herb vinegar
- 1 tbsp mustard
- 1 pinch(s) of sugar
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
with redfish and fresh ingredients, quick to make
Wash the fish, drizzle with lemon juice, and dice. Peel and slice the onion, insert the bay leaf, and bring to a boil with wine, 1/2 liter of water, and 1 teaspoon of salt. Add the fish and let it simmer over low heat for about 10 minutes. Remove the fish cubes with a slotted spoon and let cool. Blanch the tomatoes, peel, quarter, and deseed. Chop the spring onions. Wash, trim, and quarter the mushrooms. Sauté the vegetables in 2 tablespoons of hot oil for 5 minutes, remove, and let cool slightly. Wash the lemon balm and finely slice the leaves. Mix the vinegar and mustard together, then slowly add the remaining oil while stirring. Add the lemon balm and season with salt, pepper, and sugar. Mix the fish and vegetables and pour the sauce over the fish. Arrange everything on a platter. A light main course for the summer, for a party buffet, or as a small dinner.
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