John Myers
Fish Fillet Pan with Carrot and Celery Salad
The perfect fish fillet pan with carrot and celery salad recipe with a picture and simple step-by-step instructions.
- 200 g Redfish fillet
- 200 g Pangasius fillet
- 2 tbsp Sunflower oil
- 1 tbsp Butter
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 2 Servings Carrot and Celery Salad *)
- 2 Discs Lemon
- 2 Stalk Parsley
- 4 Leaflets Basil
Fish fillet pan with carrot and celery salad:
- Thaw the fish fillets, dry them well with kitchen paper, fry them in a pan with oil (2 tablespoons) for 4 minutes on both sides, finally add butter (1 tablespoon) and pepper and salt the fish fillets on both sides. Serve the fish fillets with a carrot and celery salad, garnished with a lemon wedge, parsley and basil.
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