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Pigtail of red and white fish with vegetables
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.
How to cook Pigtail of red and white fish with vegetables
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.
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