Summary

Ingredients

• 2 redfish fillet (s), approx. 00 g each
• 2 king prawns
• 2 piece (s) rusks
• 1 red pepper (s)
• 1 green pepper (s)
• 1 bell pepper (s), yellow
• 4 small tomatoes (vine tomatoes)
• 1 piece (s) ginger, the size a thumb
• 2 tablespoon chives, cut into rolls
• 1 clove garlic
• 2 tablespoon butter, clarified
• olive oil
• Chili sauce, sweet
• 1 tablespoon crème fraîche herbs
• salt and pepper

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Instructions

1. Clean the peppers and cut into small pieces. Finely dice the ginger and garlic. Fry the ginger and garlic in a little olive oil over medium heat, then add the pepper pieces and stew with the pan closed for about 10 minutes. Season with salt and chilli sauce to taste. Finally stir in the crème fraîche and let it steep for a while with the pan open. The paprika vegetables shouldn`t be too soft, they still have to have a bite.
2. Put 1 tablespoon of olive oil in a saucepan, put the tomatoes in it and simmer for 15 minutes with the saucepan closed and low heat.
3. Finely mash the rusks in a mortar and press the redfish fillets with the skin side into the crumbs. Cut open the shell of the shrimp on the back with scissors, but do not remove. This gives these seafood a little more flavor when frying. It is then easy for the eater to strip off the shell.
4. Sear the fish fillets on the breaded side in hot clarified butter, turn the heat down and fry for about 3 minutes. Turn the fillets over, turn off the stove and let the fish cook through. Add the prawns to the pan for the last 2 minutes. Turn once when they turn red. Salt the fish.
5. Arrange on plates and sprinkle with the chives.
6. As a side dish, rice, tagliatelle or jacket potatoes with a little herb quark.