Summary

Ingredients

• 8 fillet (s) from the Loup de mer
• 1 tablespoon mustard (Dijon mustard)
• 1 tablespoon mustard (Pommery mustard)
• 0.5 tablespoon ½ horseradish
• 1 tablespoon parsley, chopped
• salt and pepper
• 400 g Brussels sprouts
• Flour, oil
• 2 tablespoon butter
• nutmeg
• Lemon juice

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Instructions

1. Rinse the fish fillets with cold water, pat dry and remove the bones. Cut the meat on the skin side diagonally with a sharp knife at even intervals. (So every 5-6 mm)
2. Mix both types of mustard with horseradish and parsley until smooth. Season the fish fillets with salt, pepper and lemon juice and carefully spread the mustard paste into all the incisions. Press in very lightly and let the fillets steep for about 30 minutes.
3. Clean and wash the Brussels sprouts and blanch them in portions in bubbly, boiling salted water until the leaves just loosen. Immediately quench the Brussels sprouts in ice water, peel off the individual leaves if you like and let them drain well.
4. Put the flour in a plate and dip the fish fillets with the skin side in. Lightly press the flour, shake off the excess flour. Heat plenty of oil in a deep pan, place the fillets in with the unseasoned side down and let them bake until golden. Constantly pour the hot oil over the seasoned side of the skin.
5. Heat the butter in a saucepan, add the Brussels sprouts, season with salt, pepper and nutmeg and heat briefly while shaking the saucepan several times.
6. Drain the crispy loup de mer fillets on kitchen paper. Spread the Brussels sprouts on 4 preheated plates and serve the loup de mer on top.