April : Redfish Fillet with Nettle-Rösti
Now, the time has come again: Easter bunny is hopping through the meadows, children race through the garden in search of Easter eggs and other surprises, that are hidden among the first flowers of spring.
You are looking for a suitable recipe for Easter? Try out our Redfish Fillet with Nettle-Rösti – very delicious.
How it′s done? Have a look here :
For the mustard-sauce:
2 tablespoons butter
1 tablespoons plain flour
200 g heavy cream
200 ml milk
4 teaspoons grainy Dijon-mustard
1 teaspoon sugar
salt, ground white pepper
For the Rösti:
3 handful tips of nettle (see tip)
500 g waxy potatoes
3 tablespoons clarified butter
For the fish:
4 redfish fillets (each 150 to 180 g)
salt, black pepper
1 tablespoon butter
2 tablespoons olive oil
herbs or cress for the garnish
Step one :
For the sauce peel and chop the onion; set aside. Measure out butter and flour and set aside. Also measure out cream and milk and set aside. Prepare mustard and spices and set aside.
Step two :
For the Rösti wash the nettle and shake dry (wearing gloves). Remove the thicker stems with a pair of scissors. Chop the leaves coarsely and set aside. Peel and wash the potatoes and grate them coarsely into a bowl. Peel and wash onion and chop finely; set both aside. Prepare egg, spices and clarified butter.
Step three :
For the fish rinse the fillets under running cold water and pat dry with kitchen paper. Measure out butter and olive oil and set aside. Squeeze the lemon and set aside the juice. Prepare the herbs for garnish.
Step four :
To make the sauce melt the butter in a saucepan, add flour, and stir constantly over low heat – the flour should not become brown. Pour in cream and milk and stir until smooth. Season with mustard, sugar, salt and pepper. Cook the sauce for 5 minutes and keep warm afterwards.
Step five :
To make the Rösti mix grated potatoes with egg, nettle, onion, salt and cayenne. Use the potato mixture right away, otherwise it turns grey. Fry the Rösti by means of the menu item ”Rösti“ according to your preferences and using the clarified butter. Keep them warm.
Step six :
Choose the process ”Fish – Sautéing“ for frying the fillets. Use the butter-oil-mixture to sauté them properly. Sprinkle the fillets with lemon juice when ready fried. Arrange the fillets on plates, sprinkle with mustard-sauce and serve with the Rösti.
When picking nettle better wear gloves as they burn. But don't worry: when heated this nature disappears totally.
Also other herbs (e.g. parsley or cress) go well with the Rösti.