- SeaFood fillets - Red fusilier fish fillet Seacatch Red fusilier fish fillet 20-60 g - 10% glasing Content: 20-60 g fillet, each bag 1.0 kg Packaging unit: 5 x 1.0 kg = 5 kg Preperation: Dab dry after defrosting, season with salt, pepper and a little lime juice and roast in olive oil to accentuate the taste. The fillet is also suited for grilling. Application range: The fusilier fish is a variety of perches and has a fine, firm and aromatic flesh. It's suitable as starter, main dish and also for lunch buffets. Recipe idea: Fusilier fillet in the wok Season the fusilier fillet with lime juice, pepper, salt and tandoori paste. Wrap it into a blanched mangold leaf and gently roast it in peanut oil on both sides. Cook vegetables according to your taste in peanut oil in the wok, stirring contiously, and season with fresh coriander, curry, soya paste, mirin and sesame seeds. For the sauce let a little brown cane sugar caramelize in a pot and add a dash of lemon juice and white wine. Add a knife point of vanilla pulp and reduce by a third. Fold in a little creme fraiche finally and season with a spoonfull of mange chutney. Serve the wok vegetable on a plate, place the fish in the mid and pour the sauce around. Strew roasted sesame seeds and coriancer leaves over it.