Kish Redfish with Quick Kraut and Potato Salad
Ingredients
Portions
4
Units
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8
redfish fillets
150
ml
flour
small green cabbage
150
ml
7% white vinegar
1
red onion
8
potatoes
1
green apple
250
ml
sour cream
chives
2
lemons
salt and pepper
No items found.
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8
redfish fillets
redfish fillets
150
ml
flour
0.63
cup
flour
small green cabbage
small green cabbage
150
ml
7% white vinegar
0.63
cup
7% white vinegar
1
red onion
red onion
8
potatoes
potatoes
1
green apple
green apple
250
ml
sour cream
1.00
cup
sour cream
chives
chives
2
lemons
lemons
salt and pepper
salt and pepper
No items found.
No items found.
No items found.
Directions
- Slice the cabbage and red onion finely or use a mandolin. Place them in a bowl with vinegar, salt, and pepper.
- Cover both sides of the fish with flour and fry them in melted butter in a medium-hot frying pan. Fry until golden on both sides.
- Boil the potatoes until soft in the middle but not falling apart.
- Combine sour cream, lemon juice, chopped chives, salt, and pepper.
- Peel and dice the potatoes and apple, then blend them with the sour cream dressing.
- Serve the Small Redfish with the quick kraut (cabbage and red onion mix) and potato salad.
- Add a lemon wedge and a sprinkle of chives for garnish.
