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Ingredients
Redfish Fillet with Seasoned Salt
- Ingredients
- 250 grams coarse salt
- 1 Tbsp fennel seeds
- 1 Tbsp Coriander
- 1 tsp black peppercorns
- 1 tsp Juniper berries
- 5 Cardamom
- 2 Tbsps cornstarch
- 1 egg white
- 4 redfish fillet each about 130 grams (approximately 4.5 ounces), skinless
- 1 garlic clove
- 1 Vanilla bean
- 2 small dried chili peppers
- 5 Tbsps butter
- salt
Preheat the oven to 200°C (approximately 400°F).
Mix the coarse salt with the fennel seeds, coriander seeds, peppercorns, juniper berries, cardamom pods and the cornstarch. Fold in the egg whites until creamy. Pour the salt mixture into a covered baking dish and allow to dry for 25 minutes in the preheated oven.
Meanwhile, rinse the fish fillets and pat dry. Lay them on top of the salt mixture. Cover the baking dish, reduce the oven temperature to 80°C (approximately 176°F) and cook, about 10-12 minutes in the oven.
Peel the garlic and cut into thin slices. Halve the vanilla pod lengthwise and scrape out the seeds. Crush the chili pepper in a mortar. Melt the butter in a small saucepan and brown slightly. Add the vanilla seeds and crushed chili. Arrange the fillets on plates and pour the butter over them. Garnish with the vanilla seeds and chili pepper.
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |