Vegetables, Fish, Eggplant, Zucchini, Bell pepper

Pigtail of red and white fish with vegetables

Name: Pigtail of red and white fish with vegetables
Total time: 30 min
Yield: 1
Ingredients: white fish fillet - 130 g; red fish fillet - 130 g; fish broth - 150 ml; eggplant - 100 g; zucchini - 100 g; red bell pepper - 1 pc.; vegetable oil - 120 ml; fish broth - 50 ml; turmeric - 1 tsp. l.; flour - 1 tbsp. l.

November 03,2022

A festive dish, which, however, can be easily and quickly prepared just for dinner. Great to cook for dinner on Palm Sunday. The recipe is for one serving.

Ingredients

Servings 1

white fish fillet - 130 g
red fish fillet - 130 g
fish broth - 150 ml
eggplant - 100 g
zucchini - 100 g
red bell pepper - 1 pc.
vegetable oil - 120 ml
fish broth - 50 ml
turmeric - 1 tsp. l.
flour - 1 tbsp. l.

Cooking

Step 1

First, let's prepare the sauce. Add turmeric and flour to a container with warm fish broth, bring to a boil, stirring constantly. Then reduce the heat, when the sauce thickens, remove from the stove.

Step 2

For the main course, cut the eggplant and zucchini into oval petals, 3 pieces each. Fry the petals, cool, laying on a napkin so that the excess oil is absorbed. Cut the remaining eggplant, zucchini and pepper into small cubes and fry everything separately. Put the prepared vegetables on a napkin.

Step 3

Put the cooled eggplant and zucchini petals on a plate with a fan. Put fried vegetables in layers in any suitable mold. Flip the mold over to the center of the plate.

Step 4

Make a pigtail out of the fillet, fastening it along the edges with a toothpick, put it in a pan and add the fish broth. Simmer the fish until tender over low heat for about 8-10 minutes. Put the fish on a plate with vegetables, remove the toothpicks, and pour warm sauce on top.