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Ingredients
Fried Snapper with Tomato Sauce
- Ingredients
- 2 redfish fillet (each 160 grams)
- salt
- black peppers (freshly ground)
- lemons (juice)
- 1 Eggplant (About 300 grams)
- 2 garlic cloves
- 1 onion
- 4 Tomatoes
- Basil
- 4 Tbsps olive oil
- 125 milliliters Red wine
- 2 egg yolks
- 3 Tbsps Whipped cream
- 60 grams butter
Season fish fillets with salt, pepper and lemon juice.
Rinse the eggplant, trim, and cut crosswise into slices. Sprinkle with salt and let stand for about 20 minutes.
Peel garlic and onion and chop finely.
Blanch tomatoes in boiling water, peel, remove seeds and cut into small pieces. Rinse the basil, pat dry and cut into strips.
Fry garlic and onions in hot olive oil.
Add chopped tomatoes and cook over low heat for about 5 minutes. Season with salt and pepper and pour in red wine. Simmer another 10 minutes.
Whisk the egg yolks with cream. Blot the eggplant slices until dry. Season lightly with pepper. Heat 40 grams (approximately 3 tablespoons) butter in a pan. Pull the eggplant slices through the egg mixture and fry on both sides in butter. Remove and keep warm.
Heat the remaining butter in a frying pan and fry the fish fillets on each side for 2 -3 minutes.
Season the tomato sauce and stir in basil. Distribute eggplant slices on 2 plates. Top with fish fillets and tomato sauce.
(Percentage of daily recommendation)
| Calorie | 808 cal. | (38 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |