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🍽️ Red mullet fillet with asparagus, purple potatoes and citrus fruits

390 kcal · 30 min · 4 servings

Ingredients

• 250 g purple potatoes
• salt
• 200 g green asparagus
• 1 pinch sugar
• 1 red bell pepper
• 2 oranges
• 1 lemon
• 4 red snapper fillets (120g each)
• 2 tbsp vegetable oil
• 1 tbsp butter
• 0.5 vanilla pod
• 50 ml whipping cream
• 50 ml milk
• 2 tbsp butter (melted)
• 1 pinch nutmeg
• 1 egg white

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Peel the potatoes.
3. 3. Bring water to a boil and add some salt.
4. 4. Cook the potatoes in the boiling salted water for 20 to 25 minutes until tender.
5. 5. Wash the asparagus.
6. 6. Cut off 2 cm from the ends of the asparagus.
7. 7. Cut the asparagus into 4 cm long pieces.
8. 8. Bring water to a boil and add a pinch of salt and sugar.
9. 9. Cook the asparagus in the bubbling water for 6 to 8 minutes.
10. 10. Remove the asparagus from the water.
11. 11. Set the asparagus aside for a moment.
12. 12. Wash the bell pepper.
13. 13. Quarter the bell pepper.
14. 14. Remove the seeds from the bell pepper.
15. 15. Cut the bell pepper into 0.5 cm small cubes.
16. 16. Cut the top and bottom lids off the oranges and lemons.
17. 17. Cut the peel off the sides of the oranges and lemons.
18. 18. Separate the orange and lemon fillets from the side walls using a sharp knife.
19. 19. Catch the juice while doing this.
20. 20. Wash the red mullet fillets.
21. 21. Pat the red mullet fillets dry.
22. 22. Season the red mullet fillets with salt on both sides.
23. 23. Drain the fully cooked potatoes.
24. 24. Press the potatoes through a potato masher.
25. 25. Mix the potatoes with the milk.
26. 26. Mix the potatoes with the melted butter.
27. 27. Season the puree with salt.
28. 28. Season the puree with pepper.
29. 29. Season the puree with nutmeg.
30. 30. Arrange the puree in the center of a preheated plate.
31. 31. Place the red mullet on the puree.
32. 32. Garnish the red mullet with the orange sauce.
33. 33. Garnish the red mullet with the asparagus.
34. 34. Garnish the red mullet with the citrus fillets.
35. 35. Garnish the red mullet with the pesto.
36. 36. Decorate the dish with some meringue if desired.

Nutrition per serving

• kcal: 390
• Protein: 22 g · Fett/Fat: 23 g · Carbs: 23 g