Redfish fillet with lemonade

Name: Redfish fillet with lemonade
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 pack of (300 g) frozen redfish fillets; 400 g Carrots; 400 g Courgette; 750 g Potatoes (mainly waxy); 1/4 l Vegetable broth (instant); 2 Garlic cloves; 4 TABLESPOONS Mayonnaise; 4 TABLESPOONS Skimmed milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Orange Pepper; 100 g Breadcrumbs; 7-10 Tbsp grated lemon peel; 6 TABLESPOONS Lemon juice; 100 g Flour; 2 Eggs (size M); 3-4 Tbsp Butter or margarine; 2 TABLESPOONS Oil; 7-10 Tbsp lemon slice, lemon peel and parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 pack of (300 g) frozen redfish fillets
400 g Carrots
400 g Courgette
750 g Potatoes (mainly waxy)
1/4 l Vegetable broth (instant)
2 Garlic cloves
4 TABLESPOONS Mayonnaise
4 TABLESPOONS Skimmed milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Orange Pepper
100 g Breadcrumbs
7-10 Tbsp grated lemon peel
6 TABLESPOONS Lemon juice
100 g Flour
2 Eggs (size M)
3-4 Tbsp Butter or margarine
2 TABLESPOONS Oil
7-10 Tbsp lemon slice, lemon peel and parsley

Directions

1
Defrost the redfish fillets. Peel and wash the carrots. Clean and wash the zucchini. Cut both into fine slices. Peel, wash, halve and slice the potatoes.
2
Cook in the boiling broth for about 12 minutes. After 5 minutes add carrots and zucchini and cook to the end. Drain vegetables. Peel garlic, press through a garlic press and mix with mayonnaise and yoghurt.
3
Season to taste with salt and orange pepper. Arrange in a bowl and sprinkle with orange pepper. Mix breadcrumbs and lemon zest. Wash the fish, dab dry and sprinkle with 2 tablespoons of lemon juice.
4
Season with salt and turn in flour. Whisk the eggs. Turn the fillets first in the egg and then in the breadcrumbs. Fry fillets in hot fat for about 5 minutes on both sides until golden brown. Mix remaining lemon juice, salt and pepper.
5
Add oil. Turn drained vegetables loosely in it. Arrange on a plate with the fish. Garnish with a slice of lemon, lemon zest and parsley.