Fish Fillets Cooked in Microwave
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g fish fillet (s), e.., Pollack
- 150 g carrot (s)
- 20 g butter
- 1 bunch spring onion (s)
- 0.5 ½ lemon (n)
- 150 g crème fraîche with herbs
- 0.5 ½ cube vegetable stock
- 2 tablespoon sauce thickener, light
- 2 tablespoon dill, chopped
- salt and pepper
- Parsley, chopped
Print Recipe
Pin Recipe Instructions
- Dissolve the stock cube in 1 cup of water. Cut the carrots into thin sticks and the spring onions into rings. Cut the fish fillets into finger-wide strips, drizzle with the juice of half a lemon, cut across if necessary, season with saline salt (fish already contains iodine, therefore no iodized salt) and black pepper from the mill.
- Put the butter in a glass dish, heat at 600 W for approx. 3-4 minutes, add the vegetable stock, place the carrots and spring onions in it, place the fillet strips crosswise on top. Cook the whole thing for 7-8 minutes at 900 W in the closed glass dish, if necessary mix the fish with the broth and the vegetables in between, the flavors soak into the fillets even better. Stir in the sauce thickener, add the herb crème fraîche and dill. Heat all of this again for approx. 5 minutes at 900 W. Then another 30 seconds. Leave in the open MW (fish will continue to cook), then serve from the glass dish and decorate with a little parsley.
- If possible, position the fillet strips on the vegetables when serving, it looks nicer.
- Boiled or jacket potatoes or rice go well as side dishes.
- A bottle of 2005 Pinot Gris from the Markgräfler Land would go well with it.
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