Redfish Fillet with Scallops and Crayfish on Asparagus and Mushrooms

Summary

Ingredients

• 2 redfish fillet (s) approx. 00 g each
• 2 tablespoon breadcrumbs
• 2 scallop (s)
• 12 crayfish (crayfish), fully cooked
• 250 g asparaus, reen
• 250 g mushrooms, brown
• butter
• Oil, (rapeseed oil with butter flavor)
• salt and pepper
• sugar

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Instructions

1. This is a fish dish that, with the ingredients used here, is low in carbohydrates and therefore well suited for those who want to lose weight and it is a treat anyway.
2. Clean the mussels under running water, cut the sphincter muscle on the flat side of the mussel with a rigid, sturdy knife and open the mussel. Remove the gray coat around the white muscle meat and the corail. Clean the meat and corail under running water and dry with kitchen paper.
3. Remove the remaining bones from the redfish fillets with tweezers or tongs. Let the fish and mussels rest in the refrigerator until ready to use.
4. Peel the lower third of the asparagus spears with a peeler and cook them for about 5 minutes. The bars should not become too soft and still retain their bite. Chill ice cold and dry with paper towels. Melt 1 tablespoon butter in a pan, toss the asparagus stalks in it and heat. Season with salt and a little sugar.
5. Clean the mushrooms and fry them in 1 tablespoon of butter with 1 tablespoon of oil over medium heat. The mushrooms shouldn`t be overcooked either, they taste better with a bit of a bite. They are done after about 10-15 minutes and are seasoned with salt and pepper.
6. Heat 1 tablespoon butter and 1 tablespoon oil in a pan, press the skin side of the fish fillets into breadcrumbs and fry this side for about a minute. Then turn the heat down to half and turn the fillets after another 2-3 minutes when they are half cooked through. You can see this very well on the sides when the glassy flesh is slowly turning white. After turning the stove off, the remaining heat in the pan is enough to finish cooking the fish in around 3-4 minutes. Now season to taste with salt, possibly also pepper.
7. At the same time as the fish fillets, the mussels are fried in a separate pan. To do this, melt 1 tablespoon butter and fry the nut with the corail for about 2 minutes, not too vigorously. Then turn it over and finish cooking the mussels for another 2 minutes with the plate on display. The nut should still be a little glassy on the inside, then it`s correct. Finally, add a little salt. Before serving, add the crayfish to the pan so that they warm up, but not more.
8. Serve the fillet and mussels with the asparagus and mushrooms, spread the crayfish over the top for decoration.

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