John Myers
Ingredients for 2 servings:
- 2 redfish fillets
- 2 tbsp Flour, double-grip
- 4 stalks of chard
- 2 carrots
- ½ kohlrabi
- 1 cup quinoa
- 2 cups broth
- 1 tbsp vegetables (brunoise)
- butter
- salt and pepper
- 1 tbsp chives, in rolls
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Quinoa, also known as Andean millet or Peruvian rice, consists of mustard-sized seeds with a grain-like composition. The grains are gluten-free and have almost no flavor of their own. First, wash the grains in hot water and then let them steep in barely boiling broth for about 20 minutes, just like rice. Drain and let them drain. For the brunoise, which is the finest diced vegetables with an edge length of 1-2 mm, dice the carrot and kohlrabi. Melt the butter in a pan and add the cooked quinoa grains along with the brunoise, mix, and fry over medium heat. Turn occasionally and season with salt and pepper. The grains should be lightly browned and crispy, and the brunoise should still have a bite. Cut the chard stems from the leaves and quarter them lengthwise. Blanch for about 1 minute, then rinse and dry with kitchen paper. Use a 15 mm carrot and kohlrabi baller to scoop out pearls, blanch them in boiling water for about 2 minutes, then rinse in ice-cold water and dry. If you don’t have a carrot baller, you can also cut the vegetables into 1 cm cubes. Melt 1 tablespoon of butter in a pan and heat the vegetables, turning occasionally and seasoning with salt and pepper. Remove any remaining bones from the redfish fillets, season with salt on the skin-side down and press them into the flour. Shake off any excess flour and fry this side up in melted butter over medium heat until the fillet is about two-thirds cooked through. You can see the translucent flesh slowly turning white on the sides. Then turn the fillets over and let them cook on a platter until just cooked through. Arrange the redfish fillets decoratively with the vegetables and quinoa seeds and sprinkle with the chives.
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