Juice of one lemon Coarse-grained sea salt Sea salt Pepper from the mill.
Remove the thin edges of the redfish fillets (it makes a good clear soup!) and cut them into pieces of the same thickness, then spread them out in a shallow buttered dish and squeeze half a lemon over them. Scald the plucked roses of kale in boiling hot water for 3 min and then quench under ice cold water. Then toss in melted butter, season with salt and freshly grated Muscat, and add the juice of the other half lemon on top. Cook (poach) the redfish in the oven at 220 °C for 4 minutes.
This dish, including the preparation, is ready in maximum 20 minutes, it is light and very digestible. Serve with boiled potatoes and a mustard cream sauce.
It goes well with a dry white wine.
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