Fish Fillet with Light Cream – Mustard – Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g fish fillet (s), white (e.. pollack, redfish, cod)
- 0.5 ½ lemon (n)
- 2 teaspoons rapeseed oil
- 150 g sour cream
- 1 tablespoon mustard
- 1 tablespoon parsley
- 1 tablespoon dill
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Rinse the fish fillets briefly, pat dry and cut into bite-sized pieces. Drizzle with the lemon juice. Heat the rapeseed oil in a pan and fry the pieces of fish in it on both sides. Season with salt and (coarse) pepper.
- Mix the sour cream with the mustard and herbs and add to the fish. Bring to the boil briefly and then season again with salt, pepper and a little sugar.
- Rice or baguette goes very well with it and green beans, cauliflower or kohlrabi go well as complementary vegetables.
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