Summary

Ingredients

• 400 g red pepper (s)
• 1 bunch dill
• 200 g ribbon noodles
• salt and pepper
• 750 g fillet (s) saithe
• 1 tablespoon flour
• 2 tablespoons oil
• 1 tablespoon butter or margarine
• 25 g sour cream or sour cream
• 100 ml vegetable stock
• 1 teaspoon lemon juice

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Instructions

1. Cut the peppers into 1 cm cubes. Chop the dill (except for a few tips). Cook the noodles al dente. Cut the fish into 2 cm cubes, season with salt and pepper, turn in flour and fry in hot oil until golden brown. Take out of the pan. Add the margarine / butter and stew the diced paprika in it until al dente. Drain the pasta, add to the pan with sour cream or sour cream, broth and chopped dill. Season to taste with salt, pepper and lemon juice, fold in the fish, garnish with dill tips and serve immediately.
2. Approx. 43g carbohydrates, 3 bread units per serving