John Myers
Ingredients for 1 servings:
- 180 g pollock fillet(s)
- some herb salt and pepper
- 20 g clarified butter
- 1 ½ slice(s) crustless toast
- 2 limes
- 20 g butter, soft
- 120 g radicchio
- 1 apple
- 15 g butter
- 1 tsp powdered sugar
- some salt
- some lemon balm
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Preheat the oven to 230°C fan/convection oven. Season the fish fillet with herb salt and pepper and heat in a pan with the clarified butter. Fry each side for about 2 minutes. Then place in a baking dish. Remove the crust from the bread and purée finely in a blender. Wash and zest the limes, then add the zest to the toast. Stir in the salt and softened butter. Spread this mixture thinly over the fish. Quarter the radicchio, wash it, drain well, and remove the stalk. Wash the apple, quarter it with the peel, and core it. Place the fish fillet in the oven for 8 minutes. Heat the butter in a pan. Add the icing sugar and apple and caramelize lightly. Add the lettuce. Squeeze the limes and add the lime juice. Season with a little salt and let it wilt just briefly. Arrange the vegetables on a plate, top with the baked fish, and serve sprinkled with lemon balm.
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