John Myers
Gratinated Redfish Fillet on Bed of Vegetables
The perfect gratinated redfish fillet on bed of vegetables recipe with a picture and simple step-by-step instructions.
- 250 g 2 Rotbarschfilets `a 125 g TK
- 1 tbsp Lemon juice
- 250 g Potatoes
- 1 tsp Salt
- 1 tsp Ground turmeric
- 50 g Hard cheese
- 2 tbsp Crème à la Cuisine 15% for cooking
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 150 g 1 rote Paprika
- 150 g 1 grüne Paprika
- 100 g 1 Zucchini
- 2 tbsp Corn oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 big pinches Sugar
- 12 Flakes of butter
- 2 Radishes for garnish
- Thaw the redfish fillet and drizzle with lemon juice (1 teaspoon). Peel, wash and dice the potatoes, cook in salted water (1 teaspoon salt) with turmeric ground (1 teaspoon) for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Grate hard cheese and add to the boiled potatoes. Work through the potatoes with the grated hard cheese, crème à la cuisine (2 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) with the potato masher. Peel the peppers with the peeler, clean, wash and cut into small diamonds. Peel the zucchini with the peeler, cut in half lengthways and slice diagonally. Pour corn oil (1 tbsp) into 2 casserole dishes and distribute them. Add the vegetables (red and green pepper diamonds and zucchini slices) and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and sugar (1 big pinch). Pat the fish fillets dry with kitchen paper and place on the vegetables. Spread the mashed potatoes over it and cover with flakes of butter (6 pieces each). Preheat the oven to 175 ° C, place the casserole dishes in it and cook / bake for 20 minutes. Serve the gratinated redfish fillet on a bed of vegetables, each garnished with a radish.
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