Recipe “Chicken fillets with potato crust and yogurt dip” | NDR.de – Guide

by Rainer Sass

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persons)

Ingredients for fish:


  • 4





    fish fillet






  • salt






  • pepper






  • some flour






  • for frying: clarified butter or rapeseed oil


  • 5





    medium sized waxy potatoes


  • 2

    el


    thyme leaves


  • 1.5

    el


    medium hot mustard

Remove the skin and bones from the fillets, season with salt, pepper and flour. Shake off the excess flour well. Peel the potatoes and cut them into chips. Put the potato chips in a wide bowl and mix with a little salt and chopped thyme leaves. Then spread mustard on one side of each fish fillet and place on top of the potato mixture. Press well. Brush the top of the fillet with mustard as well, then turn and press into the potato mixture. The fillets should be well covered with potatoes on both sides.

Heat clarified butter or refined rapeseed oil in a pan and fry the fillets until crispy on both sides. This will take about 5 minutes. Do not fry the fillets too much, otherwise the potatoes will become too dark and bitter.

Dip Ingredients:


  • 500

    G


    (preferably 1% fat content) yogurt


  • 1

    A cup


    Creme fraiche cheese


  • 3

    el


    olive oil or rapeseed oil


  • 2





    organic limes






  • salt






  • sugar






  • Black pepper


  • 4





    cocktail tomatoes

Mix the yogurt well with the crème fraîche, a little olive oil, lime juice and cream. Season with salt and a little sugar. Halve the tomatoes and brown briefly in olive oil.

serving:

Spread the cold dip on plates and top with crispy fish fillets. Sprinkle with pepper and garnish with roasted tomatoes.

Additional information:

  • Zander – large freshwater predatory fish


THE! | broadcast date | 30.09.2021


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