John Myers
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Ingredients
Lake Victoria perch fillet with herb crust:
- 2 Lake Victoria perch fillet, 150 g
- 1 tbsp Lemon juice
- 4 big pinches of salt
- 4 big pinches of pepper
- 2 tbsp Butter
- 1 Onion about 100 g cut into fine cubes
- 2 Garlic cloves cut into very fine cubes
- 1 tsp Mustard medium hot
- 1 tsp Rotisseur mustard (coarsely ground mustard)
- 4 tbsp Grated Emmental cheese
- 2 tbsp Breadcrumbs
- 2 tbsp Chive rolls
- 2 tbsp Cut dill
Rosemary Potatoes:
- 400 g Small, waxy potatoes
- 1 tsp Salt
- 2 tbsp Olive oil
- 2 tbsp Chopped rosemary
- Sea salt from the mill
Mixed salad:
- 6 Mini vine tomatoes
- 0,25 Snake cucumber
- 0,25 Yellow pepper
- 2 Spring onions
- 2 tbsp Mayonnaise
- 4 tbsp Olive oil
- 2 tbsp Sugar
- 1 tsp Mustard medium hot
- 1 tbsp Light rice vinegar
Instructions
Lake Victoria perch fillet with herb crust:
- Wash the fish fillet, pat dry with kitchen paper, drizzle with lemon juice on both sides and season with salt (2 pinches each) and pepper (2 pinches each). Mix the herb crust made of butter (2 tbsp), onion cubes, garlic cubes, mustard, breadcrumbs, chives rolls and dill to a paste, spread / cover over the two fish fillets and place on a fire-proof dish in the preheated oven (175 ° C) for approx. 20 to 25 Cook / bake for minutes.
Rosemary Potatoes:
- Wash the potatoes / possibly. Brush, too, cook in salted water (1 teaspoon) for about 20 minutes, drain and stir / fry in a pan with olive oil (2 tablespoons) and chopped rosemary (2 tablespoons) for 3 - 4 minutes. Season well with sea salt.
Mixed salad:
- Wash the mini tomatoes, cut in half, remove the stem and cut into wedges. Peel the cucumber, quarter lengthways and cut into slices. Clean and wash the peppers and cut into small diamonds. Clean and wash the spring onions and cut into rings. Mix all vegetable ingredients. For the salad sauce, mix mayonaise (2 tbsp), olive oil (4 tbsp), sugar (2 tbsp) medium-hot mustard (1 tsp) and light rice vinegar (1 tbsp) well.
Serve:
- Victoria perch fillet with herb crust, rosemary potatoes, garnished with Maggi cabbage and serve mixed salad.
Nutrition
Serving: 100gCalories: 527kcalCarbohydrates: 23gProtein: 1.8gFat: 48.1g
