Skinned redfish with cucumber / tomato salad, spicy y

Ingredients for Skinned redfish with cucumber / tomato salad, spicy y

Instructions for Skinned redfish with cucumber / tomato salad, spicy y

To prepare the Skinned redfish with cucumber / tomato salad, spicy y recipe, please follow these instructions:

Potatoes: Scrub the potatoes well, halve them and turn them with curry, sesame seeds, some oil, salt and pepper. Wide the potatoes on a pan and baking them at 200 ° C for 20-25 minutes. Till they are tender.

Salad: Halve the cucumber long, scrape the kernels and cut the meat into fine terns. Divide the tomatoes into quarters, remove the flour and kernels and cut the meat like the cucumber. Turn both together with cumin, salt, pepper and a little oil and taste with lemon juice.

Yogurt cream: Stir the yogurt with minced mint, a teaspoon. Olive oil, salt and pepper and taste with stewed coriander and possibly. lemon juice.

Fish: Scratch the skin free of any. Dandruff and dip the fish dries on both sides. Make two scratches in the skin of each fillet and season with salt and pepper. Warm butter and a similar amount of oil on a pan until it is completely rubbing and put the fish on the skins side downwards. Step 4-6 min. Until the skin is golden and crispy. Only flatter the fillets if the meat is not cooked when the skin is crisp.

Serve the dish with a mixed green salad and good coarse bread for.