John Myers
Contents
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Ingredients
- Olive oil
- Vegetable oil
- 600 g Pikeperch fillet
- 2 tbsp Flour
- 4 Pc. Waxy potatoes
- 1 Pc. Egg
- 2 Pc. Sprigs of thyme
- 2 Pc. Rosemary sprigs
- 1 Pc. Clove of garlic
- 3 tbsp Salt
- 1 tsp Sugar
- 1 tsp Coriander grains
- 1 tsp Pepper mix melange noir
- 100 ml Olive oil
- 50 ml Balsamic vinegar
- 1 Pc. Red peppers
- 1 Pc. Zucchini
- 1 Pc. Eggplant fresh
- 1 Pc. Tomato
- 1 Pc. Sprigs of basil
- 1 Pc. Lemon
Instructions
- Preheat the oven to 120 degrees.
- Peel the potatoes and cut into wafer-thin slices on a slicer. Place the potatoes in the pan like scales and slowly brown them with a little vegetable oil.
- Cut the eggplant into 1 cm thick slices and cook in the oven at approx. 120 degrees. Put a casserole dish with water in the oven to prevent them from drying out.
- Portion the pikeperch. Flour the skin side and fry the fish in olive oil on the skin side. Mix a seasoning mixture of salt, sugar, pepper, and coriander and season the fish - save the rest of the mixture for the dressing. Place the thyme on top of the fish.
- 1 Mix the egg, brush the fish with it and place the baked potato flakes on top.
- Finely dice the zucchini, bell pepper and tomatoes, season with salt and pepper. Briefly roast the zucchini and peppers in the pan and then cover and cook over a low heat. Add tomatoes and basil just before the end.
- Mix the olive oil, balsamic vinegar with some of the coriander mixture. Stir a peeled clove of garlic through the dressing with a fork and add a little lemon juice to taste.
- Take the eggplant out of the oven and roast on both sides on the grill plate. Place the aubergines on the bottom of the plates, spoon the vegetables on top, place the fish on the side. Pour the dressing over the vegetables and over the plate.
- 9 Image rights: Wiese Genuss
Nutrition
Serving: 100gCalories: 194kcalCarbohydrates: 6gProtein: 15.8gFat: 11.9g
