Fried Redfish with parmesan and balsamic vinegar

Ingredients for Fried Redfish with parmesan and balsamic vinegar

Instructions for Fried Redfish with parmesan and balsamic vinegar

To prepare the Fried Redfish with parmesan and balsamic vinegar recipe, please follow these instructions:

Cut the potatoes into small pieces and boil them in a pot with plenty of water without salt. When they are tender, pour the water from the cold butter, and whipped in conjunction with 1 tablespoon olive oil. Season with salt and pepper and keep it warm. Heat a little oil in a frying pan and fry the Sealife centres on the skin side. Put a small plate over so that the fish is completely level on the forehead. Fry the fish until it is through hot and crispy on the skin side. Boil and reduce balsamic vinegar to it becomes thick and Caramelized. Serve with the fish and pour the sauce by kartoffelmosen. Garnish with parsley and came thin slices of parmesan over it.

Tips:
Balsamic vinegar is an Italian aged vinegar which is sweet and tangy in taste. If one reduces, it becomes thick in consistency and can be used in place of the often cool sauce.