Fry Rose Fish Fillet, simply prepare Ocean Perch with Potato Salad
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Rose Fish Info
The rose fish is also known as ocean perch and Norway haddock it is a popular food fish of the northern Atlantic. You can usually recognize fresh fish by its clear eyes, red gills, impeccable smell and fresh scales. Therefore, this freshness feature is omitted with this enchanting fish.
2. How to fry rose Fish Fillet
The rose fish is a tender fish and easily disintegrates when sautéed. Turn the fish fillet over before frying in flour, then play it safe!
- Buy rose fish fillet fresh or frozen.
- Please only fry thawed fish Frozen rose fish fillet in cold water …
- Dry the fish fillets and carefully cut out the bones with a knife.
- Prepare the side dishes.
- Portion the fish fillets, season with salt and pepper, turn in flour.
- You can use wheat flour or gluten-free flour.
- Fry the fish in clarified butter or sunflower oil on both sides and arrange with the side dishes.
3. Recipe Rose Fish
Here is my simple recipe for fish with potato salad. I wish you good success….Fried Red Rose Fish with Potato Salad
Simply prepare the rose fish, fry the fillet of ocean perch and atlantic redfish in an optimal way and put it on your plate with the potato salad. A recipe by professional chef Thomas Sixt.
Preparation Time
15 Min.
Cook Time
20 Min.
Ingredients
|
Potato Salad |
||
| 250 | g | Potatoes (flour boiling salad potatoes) |
| 500 | ml | Vegetable broth |
| 15 | ml | lemon juice |
| 1 | cup | Créme Fraîche |
| 4 | pinches | Salt |
| 4 | pinches | Pepper |
| 2 | pinches | Cayenne pepper |
| 1/4 | pck | cucumber (I like to use mini cucumbers) |
|
Fry Rose Fish Fillet |
||
| 280 | g | rose fish fillet (ocean perch and Norway haddock) |
| 2 | tsp | Flour |
| 8 | pinches | Salt |
| 6 | pinches | Pepper |
| 80 | ml | Sunflower oil (I also like to use clarified butter) |
|
Decoration |
||
| 1 | pc | Lemon |
| 1/2 | pc | Cress |
Instruction
Peel and wash the potatoes, cut into 3-4 mm thick slices. Boil the potato slices in the vegetable stock until soft, drain and allow to cool. Add the lemon juice and the créme fraîche and season with salt, pepper and cayenne pepper. Mix the potato salad and make ready. Slice the cucumbers extra finely, salt them and later fold them into the potato salad.
Wash fish fillets fresh or defrosted under running cold water. Cut out any existing bones and then portion.
Season rose fish fillets with salt and pepper, turn in flour, heat a pan.
Fry the flourished fish fillets in a pan with the sunflower oil until light brown on both sides. Place the fried fish fillets on a plate with kitchen paper.
Make warm plates ready, mix potato salad with cucumber and season to taste again, pick up some decorative cucumber slices. Arrange the potato salad, add the cucumber slices, add the fish, garnish with lemon elm and cress, serve quickly. Enjoy your meal!
4. Rose Fish Fillet Calories fried with Potato Salad, the nutritional Values at a Glance
5. Other Recipes with Rose Fish and Ocean Perch Fillet
Recipe Rose Fish in tomato stock “mediterranean”
Recipe Rose Fish with white wine sauce, spinach and potatoes
Recipe ocean perch fillet with mustard sauce, capers and lemon
Cousine
Keyword
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