Fish Pan À La Katinka
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 salmon fillet (s) (skinless, approx. 600 g)
- 3 fish fillet (s), plaice (skinless, approx. 200 g each)
- 1 lemon (s)
- 300 g carrot (s), more if possible
- salt and pepper
- 2 cloves garlic
- 50 g butter
- 0.25 liter ¼ white wine, dry or chicken broth with 1 teaspoon lemon juice
- 1 cup whipped cream (200 g)
- 3 tablespoon sauce thickener, light
- 100 g prawn (s) (small deep-sea prawns)
- 1 pot tarragon
Print Recipe
Pin Recipe Instructions
- Rinse the fish fillets, pat dry and drizzle with the lemon juice. Peel the carrots and cut into fine strips. Blanch for 3 minutes in boiling salted water. Grease the drip pan or casserole dish. Put the drained carrots in it. Add the crushed garlic. Cut the salmon fillet into large cubes and place on the carrots. Season everything with salt and pepper. Put flakes of butter on the fish and pour in the wine. Preheat the oven and cook for ten minutes at 200 ° C / convection 170 ° C. Cut each plaice fillet lengthways into four strips and season with salt and pepper. Mix the cream and sauce thickener, season with salt and pepper and stir into the vegetables. Grasp the strips of plaice fillet at both ends and twist them against each other so that they look like small spirals. Put on the vegetables. Season the prawns with salt and pepper and add them as well. Continue cooking for 15 minutes. Sprinkle with tarragon leaves to serve.
- Wild rice can be served with it.
- Tips: Don`t skimp on the pepper, a touch of chili powder also tastes great.
- You can vary the fish, cod cheeks, snot tongue and large prawns also taste good.
- Rosemary potatoes are also delicious with it.
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