Ingredients for 4 people:
4 redfish fillets (approx. 200 g each)
Salt
pepper from the mill
a little flour
2 tbsp oil
100 g cream cheese (fitness)
4 tbsp peanut cream with pieces
½ bunch parsley
For the cucumber salad:
1 cucumber
1 tbsp white wine vinegar
salt, pepper
1 pinch of sugar
2 tbsp. oil
Also:
750 g small potatoes, mainly waxy potatoes
Salt
½ bunch coriander
40 g butter
Preparation:
1. Rinse the redfish fillets, pat dry and season with salt and pepper. Dust with flour. Heat the oil in a coated pan. Fry the redfish fillets 2 minutes per side. Place on a baking tray lined with aluminium foil.
2. For the cucumber salad, wash the cucumber and cut into thin slices. Mix the vinegar with salt, pepper, sugar and oil. Mix the cucumbers with it.
3. Peel and wash the potatoes. Boil in salted water for 20-25 minutes.
4. Mix the cream cheese with the peanut cream. Season with pepper. Rinse the parsley, shake dry and pluck the leaves from the stems. Finely chop the leaves. Mix into the peanut cream. Spread on the redfish fillets. Brown under the preheated grill for 3-4 minutes.
5. Rinse the coriander, shake dry and pluck the leaves from the stems.
Drain the potatoes. Add the butter to the potatoes and melt. Add the
Add the coriander leaves. Serve all together.
Preparation time approx. 1 hour
Nutritional values per serving approx.:
Calories: 639
joules: 2678
Protein: 54.1 g
Fat: 32,5 g
Carbohydrates: 32 g
(FoodCentrale by ddp images)
