Crispy Fish on Beetroot

Summary

Ingredients

• 4 beets each 125 g
• 1 apple, more tart
• 4 tablespoon vinegar (raspberry vinegar, draft with 5% acidity)
• 10 tablespoon oil (hazelnut oil, draft)
• salt and pepper
• 2 teaspoons lime (n) - peel, untreated, grated
• 8 tablespoon breadcrumbs
• 4 tablespoon hazelnuts or pine nuts
• 1 tablespoon coriander
• 700 g fish fillet (s) (saithe), cut into 4 cm wide strips
• 6 tablespoon whipped cream
• 2 tablespoon parsley, roughly plucked
• Lemon juice
• Clarified butter for frying

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Instructions

1. Peel the beetroot, slice it into very fine strips and season with salt, pepper and sugar. Wash, core and cut the apples into fine pieces.
2. Put everything in a bowl and mix with the raspberry vinegar, hazelnut oil, salt, pepper and the lime zest. Let it steep for about 15 minutes.
3. In the meantime, finely grind the hazelnuts or pine nuts and coriander and mix with the breadcrumbs.
4. Drizzle the pollack fillets with lemon juice, season with salt and pull through the whipped cream. Roll the fish fillets in the crumb mixture while pressing the crumbs down firmly.
5. Now heat the clarified butter in a pan and fry the fish fillets on each side for 3 minutes over medium heat until golden brown.
6. Serve with the raw vegetable salad and decorate with the parsley.