Summary

Ingredients

• 400 g fish fillet (s) (wolffish)
• 6 stalks celery, with green
• 1 zucchini
• 2 tomato (s) (vine tomatoes)
• olive oil
• butter
• salt and pepper
• 2 tablespoon flour, double-handle
• 4 teaspoon caviar (trout caviar)

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Instructions

1. Cut the celery into diamonds, finely chop the greens and set aside for decoration. Peel pieces of the zucchini with a ball cutter or dice with a knife.
2. Heat the olive oil in a saucepan. Sweat the celery lozenges and the zucchini pieces in it and cook over low heat. Season with pepper and salt.
3. Stew the tomatoes in a little olive oil with the saucepan closed and low heat for about 15-20 minutes. Salt a little. The liquid from tomato juice and olive oil can be whipped with a whisk and seasoned to taste to make a lean sauce for the dish.
4. Cut the loach fillet into portions, dust the skin side a little with flour and fry well in a mixture of butter and olive oil. The flour browns and protects the meat so that it doesn`t burn.
5. After 2 minutes, turn the heat down to half. After a total of approx. 4 minutes, turn the fillets and finish cooking in approx. 5 minutes with the plate open.
6. Arrange the vegetables and fish together on plates and decorate with the finely chopped celery greens and trout caviar. This goes well with mashed potatoes.