Redfish fillet in sesame crust with savoy cabbage

45 minutes

1.

Cut the chilli lengthways, scrape out the stones. Finely chop the pod. Peel the garlic and ginger. Press garlic through a garlic press. Finely grate the ginger. Clean, peel and wash the carrots and cut into sticks.

2.

Clean and wash the savoy cabbage and cut into strips. Wash the redfish fillets, pat dry and drizzle with lemon juice. Whisk the egg in a deep plate and season well with salt. Put the flour and sesame in 1 plate each.

3.

Roll the fillets first in flour, then in egg and finally in sesame seeds. Heat 1 tablespoon of clarified butter in a large pan. Sauté the chilli, garlic and ginger until translucent. Add the carrots and savoy cabbage and fry briefly.

4.

Deglaze with soy sauce and vegetable stock. Let simmer for 5 minutes. In the meantime, heat 2 tablespoons of clarified butter. Fry the fillets for 2 minutes on each side. Serve the savoy cabbage and redfish together.

5.

Garnish with fried garlic and coriander. Basmati rice tastes good with it.