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Fish satay with cress
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 230
  • Fat about 17g
  • Carbohydrates about 1g
  • Protein about 18g
This is needed
This is needed for 4 people
Cress oil
  • 3 tbsp rapeseed oil
  • 1 organic lemon (grated zest and juice)
  • 3 tbsp cress
  • 0.5 tsp salt
  • a little pepper
  • 400 g plaice fillets (MSC)
  • 1 tbsp lemon juice
  • 0.5 salt
  • a little pepper
  • 20 short wooden skewers
  • 2 tbsp rapeseed oil
  • a little cress, to garnish
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And that's how it's done
And that's how it's done
Cress oil
Roughly chop the cress, mix with the oil and grated lemon zest, season.
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.
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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