Fish satay with cress
Ingredients
for 4 person
| 3 tbsp | cress |
| 3 tbsp | rapeseed oil |
| 1 | organic lemon (grated zest and juice) |
| ½ tsp | salt |
| a little | pepper |
| 400 g | plaice fillets (MSC) |
| 1 tbsp | lemon juice |
| ½ | salt |
| a little | pepper |
| 20 | short wooden skewers |
| 2 tbsp | rapeseed oil |
| a little | cress, to garnish |
How it's done
Cress oil
Roughly chop the cress, mix with the oil and grated lemon zest, season.
Satay
Cut the fish fillets lengthwise into strips approx. 2 cm wide, thread onto the skewers in a wavy pattern, drizzle with lemon juice, and season.
Fry
Heat the oil in a non-stick frying pan. Fry the satay in batches for approx. 3 mins. on each side, brush with the cress oil and serve, garnished with cress.
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