Crispy Fish on Beetroot

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

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.
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.
In the meantime, finely grind the hazelnuts or pine nuts and coriander and mix with the breadcrumbs.
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.
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.
Serve with the raw vegetable salad and decorate with the parsley.

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