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Kish Redfish with Quick Kraut and Potato Salad
Kish Redfish with Quick Kraut and Potato Salad
Ingredients
Portions
4
Units
Metric
Imperial
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8
redfish fillets
redfish fillets
150
ml
flour
0.6
cup
flour
small green cabbage
small green cabbage
150
ml
7% white vinegar
0.6
cup
7% white vinegar
1
red onion
red onion
8
potatoes
potatoes
1
green apple
green apple
250
ml
sour cream
1.0
cup
sour cream
chives
chives
2
lemons
lemons
salt and pepper
salt and pepper
No items found.
No items found.
No items found.
No items found.
No items found.
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.
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