Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 fish (s) (redfish, 150 g each)
- 2 tablespoon lemon juice
- 600 g onion (s) (veetable onions)
- 100 g bacon, mixed
- 1 tablespoon butter
- Salt and pepper, freshly ground
- 1 cup crème fraîche
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Rinse the fish under running cold water, pat dry, drizzle with lemon juice, let stand for about 15 minutes.
- Peel and quarter the onions and cut into strips. Cut the bacon into cubes, heat the butter. Fry the bacon cubes in it, add the onion strips and sauté well. Season with sweet salt, pepper and paprika and let simmer in a closed saucepan for about 5 minutes.
- Stir in the creme fraiche, season with salt, pepper and paprika to taste. Pat the fish fillets dry. Sprinkle with salt, pepper and paprika, place on the onion vegetables, cook in a closed saucepan for 7-9 minutes. Turn the fish fillets about halfway through the cooking time.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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