Fried Redfish Fillet with Steamed Cauliflower

Fried redfish fillet:

1. Let the fish fillets thaw in time, wash them, pat dry with kitchen paper, sprinkle with lemon juice (2 tbsp) and let stand for about 10 minutes. Beat the egg and beat / whisk with the cooking cream (1 tbsp). Pat the fish fillets dry with kitchen paper, season both sides vigorously with coarse sea salt from the mill and colored pepper from the mill. Now turn in the flour, pull through the egg mixture and turn in the breadcrumbs. Heat a pan with butter fat (4 tbsp), add the breaded fish fillets, fry them until golden brown on both sides and keep warm in the oven at 50 ° C until serving.

Steamed cauliflower:

1. Clean the cauliflower, cut into florets, wash, drain well and place in a steamer. Mix water (1 liter) with salt (2 teaspoons), instant vegetable broth (2 teaspoons) and 2 chopped garlic cloves, bring to a boil, put the steamer on top and steam the cauliflower for about 15-20 minutes. In the meantime, heat butter (2 tbsp) in a pan. Add breadcrumbs (4 tbsp), roast until brown and remove from the pan so that they don’t burn / turn black.

Serve:

1. Fry the rest of the breaded eggs in the fish pan, remove, cut in half, roll up and serve with. Divide the cauliflower on 2 plates and sprinkle with the browned breadcrumbs. Add the fried redfish fillet and serve each with a lemon wedge, a stick of parsley, the rolled-up breaded egg and half a cherry tomato.