Redfish Filet Finkenwerder Art
Time
Preparation time: 30 min.
Cooking or baking time: 30 min.
Total preparation time: 1 hr.
Today was fish day again and actually I wanted to make plaice fillets after Finkerwerder type. Unfortunately, the fishmonger I trusted did not have any plaice and plaice fillets, so I had to pick another fish for my dish. After all, it has become redfish fillets and that was no mistake at all to prepare them like the famous plaice.
I can really recommend the preparation with the redfish fillets and I'm sure you'll enjoy it as well as we do.
Ingredients for 2 persons
- 2 beautiful redfish fillets
- 1 pckg. Lean bacon or ham cubes
- 1 medium onion
- Juice from a lemon
- some flour
- Butter lard for frying the fish and potato cubes
- appropriate amount of potatoes for 2 persons
- Pepper salt
- Fresh dill and fresh, smooth parsley - each chopped
preparation
- I cooked the potatoes the day before with peel as jacket potatoes, peeled and chilled. Therefore, the cooking time for the potatoes has not flowed into the preparation time.
- Today I peeled the onion and cut it into fine rings. In the pan, I have some butter melted and then come in the onion rings and may light brown. Shortly before reaching this onion color, I add the bacon and ham cubes and let them fry for a very short time.
- The fish fillets I drizzled with lemon juice and set aside.
- Now I take the bacon and onion mixture from the frying fat and set it aside. In the meantime, I cut the potatoes into cubes and put them in another pan with melted butter lard. In it, they can be crispy brown on medium heat. The potato pieces are seasoned shortly before the end of the cooking time. On the finished potatoes is still plenty of chopped, smooth parsley sprinkled.
- In the hot onion-bacon frying fat of the other pan, I have now the dried and seasoned with pepper and salt, put into flour fish fillets and baked from each side for a maximum of 5 minutes. Just before serving, the onion-bacon mixture is reheated with the addition of fresh, chopped dill in the pan and when serving on the plates, I spread this mixture over the fish fillets.
- Shortly before serving, I peppered the fried potato cubes with pepper and salt and sprinkled the parsley.
- To top it off, I added a cucumber and tomato salad, which I did not describe separately here. In addition, the type of salad is left to everyone's desire, mood and supply of the ingredients themselves.
If everything is done in the end, you can eat it.
I wish good appetite!
