Die Rotbarsch-Filets nach Möglichkeit frisch kaufen. Rotbarsch ist sehr bekömmlich und im Dampf gegart bleiben die Geschmacksstoffe erhalten. Die mediterranen Kräuter machen ihn zu einem echten Gaumenschmaus...


If you don’t already have it, you should order Muxel’s Spätzle Set (Spätzle board, scraper and steamer lid) a week before preparing steam-cooked food.

Take the fish out of the fridge at least an hour before cooking so it assumes room temperature.

 Professional Advise: 
Gently steaming the fish prevents it from falling apart as so often happens when frying it. This way the dish also contains far less calories.

  Preparation time: 30 mins

  Difficulty level: : medium

  Spiciness: not hot

  Costs: high

  Energy value:: ca. 650 kcal per portion.

Preparing red perch meditarrenean style

Wash the fish under running water. Divide the fillet into 4 equal-sized portions and rub them with salt on both sides. Slice the courgettes, drain and quarter the artichoke hearts and half the tomatoes. Peel and crush the garlic. Mix the herbs into the vegetables and season to taste with salt, pepper and a few drops of lemon juice. Lightly brush the Spätzle board with oil, put the filets on it and sprinkle with the finely chopped chilli pepper. Spread the vegetables loosely over the board, ensuring to leave some of the holes uncovered. (If this is not possible, please use a second Spätzle board.) Fill a saucepan with approx. 3 inches of water and bring to the boil. Place the Spätzle board on top and cover with the lid. The fish and the vegetables will be ready to serve about 10 minutes later.
Bon appétit!!

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