Fish Pan with Leek
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 80 g leek
- 2 teaspoons vegetable oil or olive oil
- 120 g fish fillet (s) (pollack fillet)
- 1 squirt lemon juice
- 70 g sour cream (10% fat)
- 1 teaspoon mustard
- salt and pepper
- 1 pinch garlic
- 140 g potato (s)
- Salt water
Print Recipe
Pin Recipe Instructions
- Wash the leek and cut into rings. Heat the fat in a pan and sauté the leek for 10 minutes.
- Wash the fish, pat dry, season with salt, drizzle with lemon juice and cut into pieces. Put the fish in the pan with the vegetables and cook for 8 minutes.
- In the meantime, stir the sour cream with mustard and a tablespoon of water until smooth. Season with garlic, salt and pepper and add to the pan. Bring to the boil briefly and serve.
- For the side dish, peel the potatoes and cook them in plenty of salted water for 20 minutes with the lid closed (boiled potatoes).
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