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Pigtail of red and white fish with vegetables
Description
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.
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.
Ingredients
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