Redfish Fillet on Vegetable Bed
Redfish fillet on a vegetable bed is a recipe with fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g pak choi
- Salz
- 4 Knollen Fenchel
- 200 g Schalotten
- 250 ml Gemüsebrühe
- 1 Döschen Safran (0,1 g)
- 4 Redfish fillets (à 150 g)
- 1 EL Limettensaft
- 2 EL Olivenöl
- 250 g Kirschtomaten
- 1 Knoblauchzehe
- 5 g Ingwer
- Koriander (gemahlen)
- Kreuzkümmel (gemahlen)
- 80 g Sauerrahm
- 80 g Joghurt
- Chilisalz
Instructions
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1.
Wash the Pak Choi and separate the stems. Detach the leaves and cut them smaller. Cut the stems into strips. In boiling salted water blanch the stems for about 1 minute, then add the leaves and cook for another minute. Drain both, shock in cold water and let drain.
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2.
Wash, clean and slice the fennel into wedges. Peel and halve the shallots. Combine all in boiling vegetable broth. Add the saffron and simmer gently for about 10 minutes until tender.
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3.
Rinse the fish fillets, pat dry and drizzle with lime juice. Place them on a greased steamer basket and steam over closed water vapor in a pot for 8-10 minutes.
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4.
Wash and halve the tomatoes. Peel and finely slice the garlic and ginger. Mix garlic, ginger, Pak Choi, tomatoes and 1 EL oil into the vegetables. Season with salt, coriander and cumin and taste.
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5.
Whisk the sour cream and yogurt with 2 EL of vegetable broth and season with salt.
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6.
Arrange the vegetables on plates and place one fish fillet on top. Brush lightly with remaining olive oil and sprinkle with chili salt. Drizzle with yogurt sauce and serve.
