Breaded Redfish with Salad

Ingredients

• 4 pieces redfish fillet (150 g each)
• 2 tbsp lemon juice
• 100 g chopped almond kernels
• 4 tbsp panko breadcrumbs (or bread crumbs)
• Salt
• pepper (ground)
• a pinch cayenne pepper
• 2 tbsp milk
• 1 egg
• 2 tbsp flour
• 5 tbsp clarified butter

Instructions

1. 1.

   Wash the potatoes and boil them for 20-30 minutes in salted water. Peel the onion and dice finely.

2. 2.

   Heat the broth, add the onion and simmer for about 3 minutes. Remove from heat, stir in vinegar and mustard, season with salt and pepper, then whisk in oil. Drain the potatoes, peel while hot, slice into ½ cm thick rounds and add to the broth. Let stand.

3. 3.

   Clean the radishes and slice them thinly.

4. 4.

   Rinse the fish, pat dry and drizzle with lemon juice. Mix almonds with panko, a little salt, pepper and cayenne pepper and place on a plate. Whisk milk and egg in a shallow dish. Sprinkle flour on another plate. First coat each fillet in flour, tap off excess, then dip in egg, and finally dredge in the almond-breadcrumb mixture. Fry in hot clarified butter for 3-4 minutes per side until golden yellow.

5. 5.

   Wash chives, shake dry and cut into small rolls. Cut watercress from the bed. Fold herbs and radishes into the potato salad and season to taste. Serve with the fish.