Redfish fillet in almond crust

Ingredients for 4 servings:

• 600 g redfish fillet(s)
• 3 lemons, untreated
• 2 tbsp clarified butter
• 3 tbsp flour
• 3 eggs
• 100 g almonds, sliced
• 500 g broccoli, cut into florets, cooked in salted water until al dente
• 2 egg yolks
• 50 g butter, melted
• 3 tbsp sour cream
• 1 tbsp ketchup
• 1 tbsp tomato paste
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Side dish: potatoes and broccoli or leaf spinach

Portion the fish fillets, rinse with cold water, and dry with crepe paper. Use a zester to create strips from one washed lemon. Squeeze the juice of the other two lemons and drizzle over the fish fillets. Season with salt and pepper, coat in flour, dip in three beaten eggs, and coat in the almonds. Fry in clarified butter until golden brown. Sauce: Beat the egg yolks with the lemon juice (from the zest) over a bain-marie. Gradually beat in the butter until creamy. Stir in the sour cream, ketchup, and tomato paste, and season with salt and pepper. To serve: Arrange the fried fish fillets on plates and garnish the vegetables with the lemon zest. Cover the potatoes with the sauce.