Ingredients for 4 people:
4 red apples (e.g. Jonagold)
4 red onions
2 tablespoons oil
1 tablespoon brown sugar
6 tbsp. white wine vinegar
4 tbsp. apple juice
2 tsp. mustard seeds
50 g jam sugar
1 lime
salt, pepper from the mill
Also:
600 g small potatoes, mainly firm boiled
salt
4 tablespoons olive oil
1 sprig of rosemary
4-6 fresh bay leaves
4 portions of redfish fillet (200 g each)
pepper, some flour
2 tablespoons butter
Preparation:
1. Wash apples, quarter, core and cut into pieces. Peel onions and cut into wedges. Heat oil in a pot. Fry apples and onions in it. Sprinkle with sugar and let caramelize briefly. Add vinegar, apple juice and mustard seeds and cook covered for 12-15 minutes. Rinse lime and thinly peel lime, then cut into strips. Squeeze juice. Add preserving sugar, lime zest and juice to chutney and simmer uncovered for 3 minutes. Season to taste with salt and pepper. Allow to cool lukewarm.
2. Wash potatoes and boil in salted water for 15-20 minutes. Drain, briefly cold and peel. Heat olive oil in a large frying pan. Fry potatoes until brown all over. Shortly before the end of the frying time, add rosemary and laurel.
3. Season redfish fillets with salt and pepper. Dust with a touch of flour. Heat butter in a non-stick frying pan. Fry fish fillets in it for 3-4 minutes per side. Serve with potatoes and chutney.
Preparation time approx. 1 hour
Per serving approx.:
Calories: 678
Joule: 2841
Protein: 47,1 g
Fat: 28,6 g
Carbohydrates: 57 g
(FoodCentrale by ddp images)
