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Ingredients
White Fish Fillets with Arugula, Carrot and Fried Garlic
- Ingredients
- 350 grams White fish (or white fish)
- 2 Tbsps lemon juice
- 2 Tbsps Pastry flour
- 2 carrots
- 4 Tbsps butter
- 1 bunch small Arugula
- 2 Tbsps Basil pesto (from a jar)
- 1 large garlic clove
- 1 Tbsp vegetable oil
- salt
- freshly ground peppers
Season the white fish fillet with salt and pepper, and sprinkle with a little lemon juice.
Peel the carrots and slice lengthwise on the vegetable slicer into thin slices.
Blanch the carrot slices in boiling salted water for 1-2 minutes. Drain, rinse with cold water and drain.
Rinse the arugula, trim, sort, shake dry, and trim the hard stems.
Peel the garlic and cut crosswise into thin slices. Heat oil in a small pan and fry the garlic slices in it until crispy brown (be careful that the garlic does not burn). Drain the fried garlic slices on kitchen paper.
Coat the white fish fillets with flour and fry in a pan in 2 tablespoons hot butter from both sides for 2-4 minutes.
Toss the blanched carrot slices in remaining hot butter, season with salt and pepper, and heat.
To serve, spread the arugula on plate, arrange carrot slices over and top with the white fish fillets. Distribute slices of fried garlic on the edge and sprinkle with basil pesto.