John Myers
Hake Fillet on Fennel with Rosemary Potatoes
The perfect hake fillet on fennel with rosemary potatoes recipe with a picture and simple step-by-step instructions.
- 600 g Hake fillet
- 2 Pc. Free range eggs
- 150 g Grated Parmesan
- 0,5 Pc. Lemon fresh
- 2 Pc. Potatoes
- Chopped rosemary
- 1 tbsp Oil
- Salt pepper
- 2 Tubers Fennel fresh
- 2 tbsp Butter
- 2 Pc. Pepper fresh
- Flour
- 2 tbsp Lemon cream http://www./rezept/447524/Zitronencreme.html
- Cut the fennel without greens and stalk into thick slices and cook in salted water until firm to the bite. Then salt and pepper, roll in the flour, beaten egg and turn in Parmesan or another hard cheese. Fry in butter until golden. Fry the pepper cut into rhombuses in the same pan.
- Cut the potatoes lengthways so that there are narrow gaps. Spread on a baking sheet, season with salt, pepper and sprinkle with rosemary. Pour a little more oil over the potatoes. Bake in the oven for 25 minutes at 200 ° C.
- Cut the hake fillet into pieces of equal size, drizzle with the lemon juice and let it soak in a little, season with salt and pepper, turn in the flour, beaten egg and breadcrumbs. Drain the butter in the pan, fry the fish for about 2 minutes on each side.
- Thicken the fennel stock with flour, add a little butter and dill. Stir in the lemon cream as a seasoning and refinement (do not let it boil anymore). Don’t forget to taste the lemon cream!
- Arrange everything nicely and enjoy your meal.
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