Redfish with Basil Foam
Roasted redfish wrapped in a creamy egg shell and tender thick beans, kissed by basil.
Ingredients
- 1 Red Onion
- 1 Garlic clove
- 225 g thick beans (fresh or frozen)
- 4 tbsp olive oil
- Salt
- black pepper
- 0.5 lemon
- 3 eggs
- 25 g Parmesan
- 350 g redfish fillet
- a little flour
- 75 ml white wine
- 5 basil stems
Instructions
-
1.
Peel and finely chop the onion and garlic. Separate the thick bean seeds from their skins or thaw them, then remove them from the shells.
-
2.
Heat 1 tbsp olive oil in a small pot. Sauté onions and garlic until translucent.
-
3.
Add beans and cook for 3-4 minutes. Season with salt, pepper, and a splash of lemon juice; set aside.
-
4.
Whisk 2 eggs in a bowl. Grate parmesan finely and fold into the eggs with a pinch of pepper.
-
5.
Slice redfish fillets at a slight angle into thin slices.
-
6.
Season fish with salt and pepper, coat lightly in flour, tapping off excess. Heat remaining olive oil in a non-stick pan.
-
7.
Dip fish slices into the egg mixture.
-
8.
Place fish slices in the hot oil; fry each side for 3 minutes over low to medium heat until golden yellow. Wash basil, dry, remove leaves; set aside some whole, finely chop the rest.
-
9.
Meanwhile whisk white wine, remaining egg, and chopped basil in a bowl over a simmering water bath for 5 minutes with a whisk until creamy. Plate beans with fish and drizzle with basil foam. Garnish with basil leaf pieces if desired.
