User Manual

Fish 75
Fried fish fillet with sweet and sour Asian vegetables [Index: ]
MCRC00901808_BO_Backfisch_m_suess-saurem_Asia-Gemuese-8_F39MCRC00914920_SE_Backfisch_m_suess-saurem_Asia-Gemuese-22MCRC00903218_NF_Backfisch_m_suess-saurem_Asia-Gemuese-008_RZ1FishSaltwater fishPreparation methodsBakingRecipe categoriesFish
For 4 servings
Baking tray
FRIED FISH FILLET:
4 fresh cod fillets, 160 g each
½ lemon
Sea salt, Lemon pepper
4 sheets filo pastry or 'yufka' dough,
approx. 160 g, frozen or fresh
1 egg yolk, 1 tbsp milk
100 g butter
A few coriander leaves
VEGETABLES:
1 small clove garlic
2 slices fresh ginger
2 sticks lemongrass
2 spring onions
2 stalks celery
200 g pak choi or Chinese cabbage
1 red pepper
1 yellow pepper
400 g fresh pineapple
2 tbsp peanut oil
1 tbsp sesame oil, toasted
10 g cornflour
100 ml pineapple juice
100 ml mild vegetable stock
Salt, pepper, freshly ground
2-3 tbsp lime juice, sugar
IN ADDITION:
Greaseproof paper
Per serving
631 kcal, 43 g carbs, 35 g fat, 35 g protein,
3,6 BU
PREPARATION
1. Rinse the cod fillets briefly under cold water and pat dry with kitchen towel. Squeeze the lemon
and drizzle the juice over the fish. Season with salt and lemon pepper.
2. Preheat the oven.
3. Leave the filo pastry to defrost as per the instructions on the packaging. Whisk the egg yolk and
milk together. Melt the butter. Roll out one sheet of pastry, brush it with butter and fold it together
into a size of approx. 30x20 cm. Place a coriander leaf onto one fish fillet, wrap it in the dough, press
in the sides, brush with butter and form it into a parcel. Wrap each fish fillet in a sheet of pastry and
brush with the egg yolk mixture. Place the fish parcels onto a baking tray lined with greaseproof
paper and bake as indicated.
4. Peel the garlic clove and ginger for the vegetables. Crush the lemongrass slightly using the back of
a knife blade and halve lengthwise. Trim the spring onions, celery, pak choi, peppers and pineapple
and cut into pieces around 2 cm in size.
5. Heat up 1 tbsp peanut oil and sesame oil in a roaster. Fry the garlic, ginger and lemongrass in it.
Add the vegetables gradually and fry them briefly. Finally, add the pineapple and braise the entire
mixture for 10 minutes.
6. Sprinkle cornflour on the vegetables. Add 1 tbsp peanut oil, pineapple juice and vegetable stock
and season generously to taste with salt, pepper, lime juice and sugar. Remove the lemongrass from
the vegetables. Serve the fish parcels together with the vegetables.
Setting procedure:
Top/bottom heating
210 °C
Preheat
Cooking time: 15-20 minutes
Tip:
Lemongrass doesn't cook and will not soften, it is
only used as flavouring for a typically Asian taste
element.
!
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