Dagobert recipe: zander fillets on tomato ragout | Small newspaper


Zander fillets on tomato ragout

Ingredients for 4 persons.

4 Zanderfilets
4 large meat tomatoes
3 cloves of garlic
1 tsp capers, parsley
1 tsp sweet and spicy mustard
4 tablespoons breadcrumbs
2 tablespoons softened butter, olive oil
Sugar, salt, pepper ad grinder

Preparation.

1. Cream together the butter and mustard. Mix in the breadcrumbs and 2 tablespoons chopped parsley. Season with salt and pepper. Place on butter paper and shape into a roll. Place in the fridge for at least half an hour.

2. Peel the tomatoes and dice the flesh into small pieces. Finely chop the garlic. Heat some oil in a pan. Briefly sear the fish fillets, skin side down, until the skin is slightly crispy. Lift out of the pan.

3. Heat some oil in a flat saucepan. Sauté the garlic briefly. Add the tomato, 3 tbsp chopped parsley and capers. Season with salt, pepper and sugar. Cook for two to three minutes.

4. Salt and pepper the fish fillets. Place them side by side on the ragout, skin side up. Cut the mustard butter into thin slices and spread over the fillets. Place in the 190 degree oven and cook for about 15 minutes.

Do you want to taste more?

You can find an overview of our Dagobert recipes here:

Scrooge Recipes
© Spencer Davis

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