John Myers
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Redfish Fillet with Mustard and Thyme Crust on Vegetable Quinoa
The perfect redfish fillet with mustard and thyme crust on vegetable quinoa recipe with a picture and simple step-by-step instructions.
Redfish fillet with a mustard and thyme crust
- 2 Redfish fillets
- 2 tbsp Butter
- 1 Egg yolk
- 1 tbsp Dijon mustard
- 1 tbsp Lime zest
- 1 Garlic clove, finely grated
- 3 tbsp Breadcrumbs
- 2 Thyme claw, the plucked leaves chopped
- Salt
- Black pepper from the mill
- Oil
Vegetable quinoa
- 100 g Quinoa
- 200 g Broad beans, cut into fine strips
- 3 middle Tomatoes, pitted, de-stoned and finely diced
- 1 Clove of garlic, finely chopped
- 3 Spring onions, cut into thin rings
- Espelette pepper
- Salt
- Black pepper from the mill
- Oil
Redfish fillet with mustard and thyme crust
- Put the softened butter, egg yolk, mustard, breadcrumbs, lime zest and garlic in a bowl and work with a fork to a homogeneous mass. Season with salt and pepper and then fold in the thyme leaves.
- Preheat the oven to 180 degrees and line a baking sheet with parchment paper. Lightly oil the parchment paper where the fillets are supposed to lie and salt and pepper the area and place the fillets on the parchment paper. Fold the tail piece in a little so that the fillet is evenly thick. Salt and pepper the fillet – just lightly.
- Now coat the fillet evenly with the mustard-thyme mixture and bake in the oven for 15 minutes.
Quinoa vegetables
- Wash the quinoa well and bring to the boil with enough lightly salted water, lower the temperature and let it soak for 15 minutes, then pour over a sieve and rinse under cold water.
- Heat some oil in a pan and simmer the bean strips together with the garlic for a few minutes while turning. Then add the quinoa and season a little salt and pepper, sauté for about 5 more minutes while turning.
- Now add the diced tomatoes and spring onion rings and sauté for another 5 minutes while turning, then remove the pan from the heat and season with salt, pepper and Espelette pepper.
finish
- Arrange a bed of qunioa vegetables on a plate and place the fish on it.
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