in Recipes

Redfish on salad

updated

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Ingredients for 4 servings:

  • 100 g lamb’s lettuce
  • 250 g radicchio
  • 75 g bacon, streaky or bacon
  • 350 g redfish fillet(s)
  • 2 tbsp flour
  • 20 g butter
  • 4 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 2 tsp sugar
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Appetizer salad, very spicy due to the combination of fish and bacon with balsamic vinegar

Prepare the salad ingredients. Finely strip the bacon, cut the fish into bite-sized pieces, and flour it. Fry the bacon, remove it, drain it on kitchen paper, and crumble it. Add the oil and butter to the bacon fat and brown the fish pieces, seasoning with salt and pepper. Arrange the salad on plates. Place the fish on top of the salad. Pour the vinegar into the pan juices, stir, and season with sugar, salt, and pepper. Drizzle the marinade over the fish and salad and sprinkle with bacon crumbs. Serve lukewarm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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