John Myers
Floured Sea Bass with Green Asparagus and Lemon Mustard Dressing
The perfect floured sea bass with green asparagus and lemon mustard dressing recipe with a picture and simple step-by-step instructions.
- 3 Sweet potatoes
- 10 Sea bass fillet
- 5 Scampi
- 1 packet Wild herbs Salad
- 600 g Asparagus green
- 3 Lemons
- 4 tsp Mustard
- 1 bunch Dill
- 4 tbsp Flour
- Salt
- Pepper
- 2 Garlic cloves
- 5 Quail eggs
- Olive oil
- 3 tbsp Rapeseed oil
- First peel the potatoes and cut them lengthways into approx. 5 cm thick slices. Then place the slices on a baking sheet and rub the clove of garlic. Salt and pepper the potato slices and drizzle with olive oil. Bake the whole thing at 180 degrees (convection) for about 20-25 minutes.
- Then squeeze the lemons and mix the juice with mustard and rapeseed oil. Fold in the finely chopped dill and season the dressing with salt and pepper.
- Then season the fish fillets with salt and pepper. Roll 5 fillets in flour, place in a pan and fry for about 3 minutes on each side. Cook the other 5 fillets in the steamer for about 7 minutes. The cleaned asparagus can also be steamed at the same time.
- Then fry the scampi with a little olive oil and garlic in the pan and then season with salt and pepper to taste.
- Finally, boil the quail eggs and cut them in half. Meanwhile, wash the wild herb salad and drain well. Serve all ingredients together on a flat plate.
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