John Myers
Roman Style Redfish Casserole
The perfect roman style redfish casserole recipe with a picture and simple step-by-step instructions.
- 300 g Redfish fillet (here: TK)
- 1 tbsp Lemon juice
- 2 tbsp Butter
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 150 g Spaghetti
- 1 tsp Salt
- 1 Onion approx. 100 g
- 0,5 Red chilli pepper
- 1 tbsp Flour
- 2 Trowels Spaghetti water
- 100 ml Cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 100 g Donated Edam
- 2 Cocktail tomatoes
- 2 Branches Basil
- 2 Small baking dishes
- 1 Sting Butter for greasing the molds
- Bite the spaghetti in salted water (1 teaspoon salt), drain through a kitchen sieve and save some (2 – 3 ladles) of the cooking water. Thaw the redfish fillets, wash them, pat dry with kitchen paper, sprinkle with lemon juice (1 tbsp), fry for 1 minute on both sides in a pan with butter (2 tbsp), season well with coarse sea salt from the mill and colorful pepper from the mill and take it out of the pan. Brush / grease 2 small casserole dishes with butter, spread the spaghetti in them and place the redfish on top. Peel onion and chop finely. Clean / core the chilli pepper, wash and finely dice. Fry the onion cubes with the chilli pepper cubes in the fish frying pan, dust with flour (1 tbsp) (burn in), deglaze with the spaghetti water (2 soup ladles), add cream (100 ml) and sprinkle with coarse sea salt from the mill (2 big pinches) and colored Season pepper from the mill (2 big pinches). Spread the onion / chilli sauce on the two casserole dishes, sprinkle with the pinched Edam cheese and bake in the preheated oven at 175 ° C for about 15 minutes. Serve garnished with tomato halves and basil.
Facebook Comments