🥗 Crispy plaice fillets on crunchy salad

Name: Crispy plaice fillets on crunchy salad
Total time: 30 min
Yield: 4 servings
Ingredients: 8 sole fillets; 2 tbsp lemon juice; 2 tbsp butter; salt; pepper (white); 4 tbsp breadcrumbs; 4 tbsp ground almond kernels; 4 tbsp butter; 1 small iceberg lettuce; 200 g cherry tomatoes; 1 yellow bell pepper; 0.5 bunch chives; 200 g sour cream; 4 tbsp horseradish cream; salt; pepper

720 kcal · 30 min · 4 servings

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Ingredients

8 sole fillets
2 tbsp lemon juice
2 tbsp butter
salt
pepper (white)
4 tbsp breadcrumbs
4 tbsp ground almond kernels
4 tbsp butter
1 small iceberg lettuce
200 g cherry tomatoes
1 yellow bell pepper
0.5 bunch chives
200 g sour cream
4 tbsp horseradish cream
salt
pepper

Instructions

1. Rinse the plaice fillets under running cold water.
2. Gently pat the fillets dry with a kitchen towel.
3. Carefully check the fillets for bones and remove them if necessary.
4. Drizzle the fillets with lemon juice.
5. Season the fillets with salt and pepper.
6. Let the marinade work on the fillets for a short time.
7. Wash the iceberg lettuce thoroughly.
8. Spin the lettuce dry.
9. Tear the iceberg lettuce into bite-sized pieces.
10. Wash the tomatoes.
11. Halve the tomatoes.
12. Remove the core from the tomato halves.
13. Wash the bell pepper.
14. Halve the bell pepper.
15. Remove the core and white inner walls of the bell pepper.
16. Cut the bell pepper flesh into thin strips.
17. Wash the chives.
18. Shake the chives dry.
19. Set aside a few whole chive stalks for decoration.
20. Cut the remaining chives into fine rings.
21. Mix the almonds with the breadcrumbs.
22. Add the butter to the almond and breadcrumb mixture.
23. Rub the mixture between your palms to create fine crumbs.
24. Heat the butter in an ovenproof pan.
25. Sear the fish fillets briefly on both sides.
26. Spread the crumb mixture evenly over the fillets.
27. Press the crust down lightly.
28. Preheat the oven to 160 degrees Celsius.
29. Place the pan with the fillets in the preheated oven.
30. Bake the fillets for about 10 to 15 minutes.
31. Divide the salad among the plates.
32. Stir the sour cream until smooth.
33. Mix the sour cream with the horseradish.
34. Spoon the sauce over the salad.
35. Sprinkle the dish with the chive rings.
36. Place the cooked fish fillets next to the salad on the plates.
37. Garnish the dish with the reserved chive stalks.
38. Serve the dish immediately.

Nutrition per serving

kcal: 720
Protein: 61 g · Fett/Fat: 46 g · Carbs: 15 g