John Myers
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Redfish with Nut Crumbs
The perfect redfish with nut crumbs recipe with a picture and simple step-by-step instructions.
Nut crumbs
- 1 Onion
- 75 g Butter
- 50 g Breadcrumbs
- 100 g Ground hazelnuts
- 3 tbsp Chopped parsley until smooth
Redfish
- 400 g Celery
- 600 g Waxy potatoes
- 100 ml Vegetable broth
- 50 ml White wine
- 1 a cup Crème fraîche with herbs
- 1 tsp Food starch
- 600 g Redfish fillet
- Salt and freshly ground pepper
- Preheat the oven. Top / bottom heat: about 180 degrees Hot air: about 160 degrees
- Nut crumbs: Peel the onions and cut into fine cubes. Heat the butter in a pan. Sauté the onion until translucent, stir in the breadcrumbs, nuts and parsley, season with salt and pepper. Put aside.
- Redfish: Wash the celery, peel the potatoes and cut in half lengthways, cut the celery and potatoes into thin slices and cook in a large pan with the stock and wine for about 15 minutes with the lid on. Then cook for 5 minutes without the lid, the liquid should be Mix the creme frai`che and cornstarch, add to the vegetables, season with salt and freshly ground pepper.
- Rinse redfish under running water, pat dry, season with salt and pepper, put vegetables in a baking dish, place redfish on top. Scatter the nut crumbs on top and put the dish in the oven on the wire rack. Insert: Middle of baking time: about 25 minutes
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