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2 people
40 minutes
Medium
Pot
Ingredients
2 Regal Springs tilapia fillets
3 tbsp flour
100g grated Parmesan
2 eggs
2 large fennels
1 onion
1 floury boiling potato
1 tbsp curry paste
1L vegetable stock
300 ml coconut milk, unsweetened
Nutmeg
Neutral oil
Salt
Freshly ground black pepper
Juice of ½ lemon
Lemon juice
olive oil
Preparation
- Peel the onion and potato and cut into coarse cubes. Halve the fennel bulbs, remove the stalk and cut into small slices. Save the fennel greens for decoration.
- In a pot, sauté the onion with the curry paste in olive oil. Add the sliced fennel and diced potatoes and sauté over low heat. Then pour in the vegetable stock (if you don’t have water and stock cubes) and coconut milk and let it reduce to half over medium heat for 30 minutes. The vegetables should be cooked until soft.
- Puree the mixture and pour it through a fine sieve. Season with salt, pepper and nutmeg.
- Cut the tilapia fillets into three parts and season with salt, pepper and lemon juice. Whisk the grated Parmesan cheese with the eggs.
- Heat a pan or pot with neutral oil. Dredge the cut tilapia fillets in flour, shaking off any excess flour. Now dip through the Parmesan-egg mixture one after the other, fry in the oil until golden brown and drain on kitchen paper.
- Before serving, whip the soup again with the hand blender until fluffy. Drizzle the soup with a little olive oil and garnish with the fennel greens. Arrange the piccata on a separate plate.
