Season fish fillets with salt and season with pepper. Coat only the flesh side with flour, beaten egg and pistachios. Fry in olive oil at low temperature for three minutes on each side. Serve with anise aioli.
Aniseed aioli: mix all the ingredients, let them rest a little so that the saffron and paprika dyes can dissolve and mix again before serving.
To serve with: “Fennel Anisette” (=> separate recipe).
Related Recipes:
Red Mullet in Honey Curry MarinadeCut chili in half, remove seeds and stem. Rinse the pod, finely dice. Mix with honey, curry, pepper, 3...
Sole Fillets with Celery SaucePreheat stove to 60 degrees, plate, plate and sauce boat. Add water and juice of one lemon, bring to a boil...
Red Mullet in Yogurt MarinadeRinse the cucumber, cut into quarters lengthwise, remove the seeds, dice and place in a roasting dish. Remove...
Fish in Zucchini CoatCarefully remove the bones from the fillets of gilthead seabream. Separate fillets from skin and cut fillets...
Cod Fillets Italian StyleSprinkle cod fillets with juice of one lemon, marinate for 15 min. Place fish fillets in a grill- and...
Lemon Sole Roll with Smoked Salmon and Wild GarlicHave you tried this fish recipe yet? Sauce: Boil vermouth and fish stock at high temperature to 100 ml. Add...
Red Snapper Baked in a Bed of Salt with Ice Wine SauceA delicious recipe for all strawberry lovers! 1. preheat the stove to 200 °C. Finely grate orange and lemon...
Grilled Bonito with Tuna and Basil SauceGut the fish, fillet and cut four nice portions. Season the fillets with lemon, salt and pepper. Lightly flour...
Fillets of Lemon Sole in a Bed of VegetablesRemove the peel from the carrot. Rinse the zucchetti and remove the stalk. Rinse the leek. Cut all vegetables...
Fish Soup with RouilleCut the fish fillets into bite-sized cubes. Remove the skin from the garlic clove and chop finely. Add to the...