Fish in Dill Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g pollack fillet (s)
- 1 bunch dill, fresh
- 1 onion (s)
- 100 ml cream
- 300 ml milk
- 200 g basmati rice
- 300 ml water
- 1 teaspoon salt
- 200 g peas, frozen
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Fry the rice in a pan with a little olive oil until translucent. Deglaze with the water and add about 1 teaspoon of salt. Bring to the boil briefly and simmer until the water is soaked up.
- Cut the onion into rings that are not too thin. Fry in a non-stick pan with olive oil. Add the fish fillet and fry for 2 minutes on both sides. Season with salt and a little pepper. Add the peas and fry for 3 - 4 minutes over medium heat. Add milk and cream and simmer for 3 - 4 minutes.
- Remove the stalks from the dill, chop and pour over the fish.
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