Fish Piccata with Peppermint Sauce


35m
Preparation/cooking time: ca. 35m

Servings
For 4 people


Nutritional Information

Contains 342 Kcal


Ingredients

  • 1 shallot, coarsely chopped
  • 1 organic lemon, cut into segments
  • 1 tbsp. sugar
  • 1 dl vegetable bouillon, cooled down
  • to taste salt and pepper to taste
  • 2 tbsp. rapeseed oil
  • 50 g Parmesan, finely grated
  • 0.75 tsp. salt
  • a little pepper
  • 500 g catfish fillets, cut across into 2-cm-wide strips
  • 2 bunch peppermint, leaves broken into pieces
  • 3 tbsp. white flour
  • to taste clarified butter to fry
  • 2 fresh eggs, whisked

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  • Place the peppermint and remaining ingredients with the stock in a small measuring jug, puree. Stir in the oil, season.
  • Empty the flour onto a plate. Beat the eggs in a deep bowl, mix in the cheese and season. Season the fish strips with salt, coat with the flour, shake off the excess and coat with the egg & cheese mixture.
  • Heat the clarified oil in a non-stick frying pan and reduce the heat. Fry the fish in batches over a medium heat for approx. 2 1/2 mins. each side. Serve the fish piccata with the peppermint sauce and lemon wedges.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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