Summary

Ingredients

• 4 redfish fillet (s)
• 500 g fennel
• 4 spring onion (s)
• 3 orange (s), untreated
• 300 ml whipped cream
• 2 tablespoon pine nuts
• salt and pepper
• Lemon juice
• 2 cloves garlic)
• 2 tablespoon butter
• 2 tablespoons oil
• 1 tablespoon sugar
• nutmeg
• 2 tablespoon sherry

Print Recipe Pin Recipe

Instructions

1. Season the fillets with salt, pepper and lemon juice.
2. Cut the fennel into thin slices. Dice spring onions and sauté in butter with garlic and fennel. Add pepper, nutmeg and salt. Roast pine nuts.
3. Fry the fish, keep warm.
4. Melt the sugar in a pan, add the orange juice from 2 oranges, the orange peel and the cream. Add the sherry and the clarified butter from the fish and season. Cut the rest of the orange into slices and add to the sauce with the fish. Scatter pine nuts on top.
5. Potatoes go well with it.