Fried Garfish with rhubarb chutney
2 large filet of garfish
1 tbsp. coarse mustard
sea salt and freshly ground pepper
2 tbsp. rye flour
10 g butter
1 Tbsp. rapeseed oil
½ bunch parsley
Check garfish fillets for freshness, scales and bones.
Place the fillets skin side, and smear the inside with mustard, and season with salt and pepper. Cut each fillet into 4 pieces and close them together, with the skin side facing out.
turn the fillets in rye flour.
Fry garfish pieces in half butter and half oil in a hot pan, 2-3 minutes. on each side. They must be beautiful golden and crispy on the skin.
Season if necessary with a little extra salt and pepper on the skin.
Eat the fried garfish pieces with rhubarb chutney (see below), boiled new potatoes, a sprinkle with a bit of parsley just before serving.
8-10 stalks rhubarb
1 red onion
1 fresh red chilli
1 tsp. curry
1 tsp. whole coriander seeds
3 tbsp. cane sugar
3 tbsp. Cider Vinegar
1 handful of raisins
Cut the top and bottom of rhubarb – remember to take care of the foot, which is the bottom white piece of the stem and the point where the taste of rhubarb is most concentrated and lovely. Rinse the rhubarb, and cut into approx. 1 cm long pieces. Cook over low heat along with chopped onion, the whole of chili, curry, coriander, sugar, applecider vinegar and raisins. Let the chutney cook until the rhubarb is cooked into a ferm compote ,about.15-20 minutes.
Take the chili out of the chutney. Otherwise it will get to spicy and then serve the warm chutney with the fried garfish.
Put the rest of the chutney in a glass or a jar and cool it off.
The Chutney can be eaten immediately or stored in the refrigerator for 2-3 weeks.