John Myers
Contents
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Ingredients
For the pikeperch
- 4 Discs Pikeperch fillet without bones - frozen
- 2 piece Free range eggs
- 10 tablespoon Breadcrumbs
- 2 tablespoon Sesame black, coarsely ground
- Himalayan salt
- Black pepper from the mill
- 2 tablespoon Butter
For the ratatouille
- 1 piece Eggplant fresh
- 1 piece Zucchini fresh
- 1 piece Pepper fresh
- 2 piece Fresh tomatoes
- 2 piece Garlic cloves chopped
- 1 size Chopped onion
- Himalayan salt
- Black pepper from the mill
- 2 tablespoon Sunflower oil
- 0,5 teaspoon Dried oregano
- 0,5 teaspoon Dried basil
- 0,5 teaspoon Dried thyme
For the potatoes
- 8 small Jacket potatoes
- 8 disc Black Forest ham
- 1 tablespoon Butter
Instructions
Preparation of ratatouille
- At first I did the ratatouille. To do this, clean the vegetables and cut them as desired. Mix with salt and pepper to taste. Heat oil in a pot. Brown the onions and sauté the garlic. Add vegetables and fry briefly. Mix the herbs in and cook everything with post-heat from the stove to the end and season again to taste. Is then done with everything else at the same time.
Preparation of pikeperch
- Salt and pepper the fillets thawed in the refrigerator overnight. Beat the eggs until frothy. Mix the breadcrumbs with the sesame seeds. Then turn the fillets 2 times in a row, first in the egg and then in the crumb mixture. Press something down. Heat the butter in a pan and briefly brown the fish on both sides. Then switch off the stove immediately and take the pan down. Fish is ready.
Preparation of potatoes
- Peel the still warm potatoes, wrap each one with a slice of ham and fry them briefly on both sides in hot butter. I did it at the same time as the fish.
- Finally, put everything on a plate. I topped the fish with a little herb butter. Good Appetite.
Nutrition
Serving: 100gCalories: 203kcalCarbohydrates: 19.7gProtein: 6.2gFat: 11g
