John Myers
Redfish Fillet with Rosemary Potatoes and Rosemary Tomatoes, with Dill Sauce
The perfect redfish fillet with rosemary potatoes and rosemary tomatoes, with dill sauce recipe with a picture and simple step-by-step instructions.
- 5 Pc. Redfish fillet
- 1 shrub Rosemary
- 500 g Small potatoes
- 3 tbsp Olive oil
- Salt pepper
- 1 bunch Dill
- 30 g Butter
- 250 ml Cream
- 30 g Flour
- 15 Pc. Cocktail tomatoes
- Wash the potatoes, cut them in half and place on a baking sheet. Pluck the rosemary, chop it and spread it over the potatoes. Season with salt and pepper and drizzle the potatoes with olive oil. Bake in the oven for 45 minutes at 180 degrees.
- In the meantime, wash the cherry tomatoes and sauté them in a pan with rosemary.
- Then sauté a bunch of dill with butter in a saucepan on level 3, add the cream and season with salt and pepper as desired. Thicken with a roux if the sauce looks too watery.
- Finally, the redfish fillet is placed in the pan and seared on both sides for 2 minutes.
- Arrange all ingredients on a large plate.
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