John Myers
Redfish Under Parmesan Crust
The perfect redfish under parmesan crust recipe with a picture and simple step-by-step instructions.
- 8 Large leaves of savoy cabbage
- 800 g Redfish fillet
- Lemon juice
- Salt and pepper
- 1 Onion
- 1 bunch Dill
- 3 tbsp Butter
- 150 ml Cream
- 4 tbsp Bread flour
- 3 tbsp Freshly grated Parmesan
- Fat
- Briefly blanch the savoy cabbage leaves in boiling salted water. Take out and rinse immediately very cold. Set aside about 150 ml of the blanching water. Rinse the fish in cold water, pat dry. Season with lemon juice, salt and pepper and chill.
- Peel and chop the onion. Heat 1 tbsp butter in a saucepan and sauté the onion. Pour in the cream and cabbage water and boil down thickly. (Possibly thicken with a little sauce thickener).
- Preheat the tube to 180 ° C circulating air. Grate the Parmesan and mix with the breadcrumbs. Grease a baking dish and place the savoy cabbage leaves in it. Place the fish fillet on top and cover with the bread and Parmesan mixture. Now put flakes of butter on top and then gratinate in the tube for about 20 minutes.
- We also had a cucumber salad in yoghurt cream sauce and truffle risotto.
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