The Taste of Anna

COOKING ART AND MORE

Karausche mit Pimientos und Wildkräuter Salat

Fisch mit Bohnen
Zubereitungszeit: 50 Minuten   |  Schwierigkeit: mittel   |  Kosten pro Portion: ca. 5,75 €
Edel und so gar nicht teuer!
Zutaten:
  • 4 mittelgroße Karausche
  • 8 mittelgroße, festkochende Kartoffeln
  • 12 Pimientos de Padrón
  • 1 Knoblauchzehe
  • Frische Petersilie
  • 200 g Wildkräuter Salat
  • Granatapfelkerne
  • 30 g Butter
  • Olivenöl
  • Zitronensaft
  • Salz und Pfeffer
Zubereitung:

Auf meinen zahlreichen Streifzügen durch Lebensmittelmärkte finde ich manchmal richtige Schätze. Diesmal wurde ich in einem russichen Supermarkt fündig. Karausche kannte ich bisher noch nicht. Kleine bis mittel große Süßwasser Fische aus der Familie der Karpfen. Günstig, leicht zuzubereiten und wahnsinnig aromatisch!

Die Pimientos waschen und trocken tupfen. Die Kartoffeln schälen, waschen und vierteln. Die Pimientos und die Kartoffeln auf einem Backbleich verteilen. Den Knoblauch zerdrücken, mit Olivenöl, Salz und Pfeffer verrühren und über die Kartoffeln und die Paprika verteilen. Wer mag, kann natürlich noch etwas Rosmarin oder Thymian darüber streuen. Den Backofen vorheizen und das Gemüse auf mittlerer Schiene ca. 30 Minuten lang backen.

Die Karausche ausnehmen, entschuppen, unter kaltem Wasser waschen und trocken tupfen. Mit Salz und Pfeffer würzen. In einer großen Pfanne je 3 Minuten lang von beiden Seiten anbraten. Kurz vor dem Ende der Bratzeit auf jeden Fisch ein kleines Stückchen Butter legen und die Pfanne zudecken.

Den Wildkräuter Salat waschen und trocken schütteln. Mit etwas Salz, Pfeffer, Zitronensaft und Olivenöl anmachen. Den Salat, die Kartoffeln und die Pimientos auf die Teller verteilen und mit den Granatapfelkernen dekorieren. Zum Schluss die Karausche darauf legen.

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