🍽️ Red mullet with dill and caper sauce

Name: Red mullet with dill and caper sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g mealy-cooking potatoes; salt; 4 redfish fillets (200 g each); 2 organic lemons; 2 sprigs rosemary; 2 stalks dill; 1 tbsp sunflower oil; 4 tbsp capers; 200 ml whipping cream; 2 tbsp medium-hot mustard; 200 g cherry tomatoes; 100 g leek; 3 tbsp butter; pepper (from the mill); 1 pinch nutmeg; 75 ml milk

558 kcal · 30 min · 4 servings

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Ingredients

500 g mealy-cooking potatoes
salt
4 redfish fillets (200 g each)
2 organic lemons
2 sprigs rosemary
2 stalks dill
1 tbsp sunflower oil
4 tbsp capers
200 ml whipping cream
2 tbsp medium-hot mustard
200 g cherry tomatoes
100 g leek
3 tbsp butter
pepper (from the mill)
1 pinch nutmeg
75 ml milk

Instructions

1. Peel the potatoes and place them in a pot with salted water.
2. Bring the water to a boil and cook the potatoes until tender, which takes about 25 minutes.
3. Rinse the red mullet fillets and pat them dry with a kitchen towel.
4. Wash the lemon and squeeze the juice from half of it.
5. Slice the remaining half of the lemon into 8 thin slices.
6. Drizzle the fish fillets with the lemon juice.
7. Place 2 lemon slices on top of each fillet.
8. Wash the herbs and shake off excess water.
9. Strip the leaves from the stems and chop them roughly.
10. Heat the oil in a frying pan.
11. Add the chopped herbs and capers to the pan and sauté them briefly.
12. Take one tablespoon of the mixture out of the pan and set it aside.
13. Pour the cream into the remaining mixture in the pan.
14. Stir the mustard into the sauce.
15. Halve the cherry tomatoes and add them to the sauce.
16. Place the fish fillets into the pan.
17. Sprinkle the fillets with the herbs you set aside earlier.
18. Cook the fish with the lid closed.
19. Wash the leek and remove the tough ends.
20. Slice the white and light green parts of the leek into rings.
21. Sauté the leek rings in one tablespoon of butter, about 5 minutes before the potatoes are done.
22. Season the leek with salt, pepper, and nutmeg.
23. Heat the milk together with the remaining butter.
24. Drain the potatoes and let them drip dry for a moment.
25. Press the potatoes directly into the warm milk or add them to the milk and mash them finely.
26. If the mash is too thick, stir in 2 to 3 tablespoons of warm water.
27. Season the mash with salt, pepper, and nutmeg.
28. Fold the seasoned leek into the potato mash.
29. Serve the potato-leek mash with the red mullet.

Nutrition per serving

kcal: 558
Protein: 34 g · Fett/Fat: 35 g · Carbs: 26 g