John Myers
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Comhábhair
Redfish fillet in beer batter:
- 375 g Filléad iasc dearg TK
- 100 g Plúr
- 100 ml Beoir éadrom
- Uibheacha 1
- buíocán uibhe 1
- 1 ubh bhán
- 1 pinch Salann
- 2 pionnaí móra Salann garbh mara ón muileann
- 2 pionnaí móra Piobar ildaite ón muileann
- 6 tbsp lus na gréine ola
Zucchini Gratin:
- 700 g 2 zucchini meánach
- 100 g 1 Oinniún
- Clóibh 2 gairleog
- 1 tbsp Im
- 6 pionnaí móra Salann garbh mara ón muileann
- 6 pionnaí móra Piobar ildaite ón muileann
- 4 pionnaí móra Nutmeg úr meilte
- 100 g Grated cheese (Emmental)
- 200 g Uachtar cócaireachta
- 100 g Cáis crème fraiche
- 2 small, fireproof casserole dishes
Freastal:
- 2 Dioscaí Lemon
- 2 * ½ trátaí fíniúna
treoracha
Redfish fillet in beer batter:
- Let the redfish fillets thaw in time, wash under cold water, pat dry with kitchen paper, season well with coarse sea salt from the mill and colorful pepper from the mill, cut in half and cover aside until further processing. Now make the beer batter. To do this, put flour (100 g) in a bowl, add light beer (100 ml), 1 egg, a gelbei, coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches), carefully with the Mix the whisk and cover and leave to soak for approx. 20 minutes. Beat the white egg with a pinch of salt until stiff and fold carefully into the beer batter. Heat sunflower oil (6 tbsp) in a pan, pull the fish fillets through the beer batter, add to the hot oil and fry on both sides on both sides for 10 - 12 minutes until golden brown.
Zucchini Gratin:
- Wash the zucchini, peel strips with a garnish peeler, cut off the ends and cut into approx. 3 mm thick slices. Peel onion and chop finely. Peel the garlic cloves and dice them very finely. Brush the casserole dishes with butter and sprinkle with the onion cubes and garlic clove cubes. Layer the zucchini slices in a fan shape and season with coarse sea salt from the mill (3 big pinches each), colored pepper from the mill (3 big pinches each) and freshly ground nutmeg (2 big pinches each). Sprinkle with the grated cheese (50 g each) and sprinkle with cooking cream (100 ml each) and crème fraîche (50 g each). Bake in the preheated oven for approx. 25 - 30 minutes.
Freastal:
- Divide the redfish fillet in the beer batter with a lemon wedge on 2 plates and serve with the zucchini gratin, each garnished with a tomato half.
