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Fillet of Alaskan Pollock in Red Sea White Beans …

5 from 9 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 244 kcal

Ingredients
 

  • 4 Alaska salmon fillet
  • 350 ml White beans in tomato sauce
  • 10 Cocktail tomatoes
  • 4 Red peppers
  • 50 g Canned corn kernels
  • 0,5 Ziron
  • 2 sprigs Basil
  • 2 sprigs Parsely
  • 2 Pefferini's
  • 2 Red Onion
  • 1 Asian garlic bulb
  • 20 g Butter
  • 1 tsp Tomato paste concentrated three times
  • 1 tbsp Cream 30% fat
  • Salt, pepper and nutmeg
  • -
  • Homemade herb butter
  • Lemon slices for decoration
  • Leaf from basil for decoration

Instructions
 

  • Fischer's Fritze fishes fresh fish. Fischers Fritze fishes fresh fish .... 😉 and what became of it ....

Preparation and preparation

  • First preheat the oven to 200 degrees. Then you can warm up, wash, pat dry and cut the vegetables in peace. Cut onions into small cubes, garlic and quarter the cocktail tomatoes. Remove the inside of the paprika and cut into large pieces.
  • Line the baking sheet with baking paper and spread the paprika on it, put it in the oven and leave the paprika in it until the skin blisters, because then the skin can be peeled off better afterwards (when it is warm).
  • Put butter in a small pan and let the butter melt. Add the diced red onion and the quartered garlic. Let it simmer in the butter until the onions are translucent, then add half of the finely chopped balsil and the parsley, also finely chopped. Now add the tomato cubes and let everything simmer gently until the skin loosens. Add the pepper lines and simmer for another 5 minutes. In the meantime, the peppers are so far that you can pull their "fur" over their ears and protion or cut them into large pieces.
  • Now pass the tomato mixture through a sieve and add the paprika. Process with a hand blender to a smooth mixture. Now it's time to add the beans with the tomato sauce and gently bring to the boil. Add a tablespoon of tomato paste, a squirt of lemon, the remaining basil and the remaining parsley. Add corn and season with salt, pepper and nutmeg and refine with 1 tablespoon of cream. Put aside and keep warm.
  • Heat a second pan with oil and briefly sear the Alsaka sea lacquer fillet on both sides, remove the flame and then season with pepper and herb butter and let it steep for a few minutes.
  • Now that everything is clear, it is time to arrange and serve ...... fish and white beans, I wasn't so sure whether they were combined. To my delight it worked and tasted great. I decorated it with lemon, basil and herb butter, served with baguette, but it wasn't really necessary 😉
  • Now there is only one thing left for me to wish for: to like my recipe, have fun cooking it and plaster it with relish. I wish you a good appetite!

Nutrition

Serving: 100gCalories: 244kcalCarbohydrates: 6.1gProtein: 1.9gFat: 23.8g
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Written by John Myers

Professional Chef with 25 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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