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🍽️ Pan-fried Red Mullet with Fine Vegetable Strips and Dill-Mustard Butter

479 kcal · 30 min · 4 servings

Ingredients

• 100 g Butter
• 1 tbsp grainy mustard
• dill
• 600 g redfish fillet (4 redfish fillets)
• 3 tbsp lemon juice
• 250 g carrots
• 1 kohlrabi
• 1 stalk celery
• 2 tbsp margarine
• salt
• pepper

Instructions

1. 1. Mix soft butter and mustard thoroughly in a bowl using a spoon or fork.
2. 2. Wash the dill, pat it dry with a kitchen towel, and chop it finely.
3. 3. Stir the chopped dill into the butter and mustard mixture.
4. 4. Shape the mixture into a compact roll.
5. 5. Place the butter roll in the refrigerator to let it firm up.
6. 6. Rinse the red mullet fillets under running water.
7. 7. Pat the fillets completely dry with a kitchen towel.
8. 8. Drizzle lemon juice evenly over the fish fillets.
9. 9. Wash the vegetables under running water.
10. 10. Remove inedible parts such as stems or wilted leaves from the vegetables.
11. 11. Cut the vegetables into very fine, long strips.
12. 12. Heat some margarine in a frying pan.
13. 13. Place the fish fillets into the hot pan.
14. 14. Fry the fillets on the first side for four minutes.
15. 15. Turn the fillets and fry them on the second side for another four minutes.
16. 16. Remove the cooked fillets from the pan temporarily.
17. 17. Add the vegetable strips to the remaining margarine in the pan.
18. 18. Simmer the vegetables, turning them occasionally, for about seven minutes.
19. 19. Place the fried fish fillets onto the serving plates.
20. 20. Place the simmered vegetable strips next to or on top of the fish.
21. 21. Take the cold dill-mustard butter roll out of the refrigerator.
22. 22. Slice the butter roll into thick rounds.
23. 23. Place the butter slices on top of the fish fillet.
24. 24. Serve the dish with basmati rice as a side.

Nutrition per serving

• kcal: 479
• Protein: 32 g · Fett/Fat: 33 g · Carbs: 12 g