Summary

Ingredients

• 600 g fish fillet (s), panasius fillets (150 each)
• 2 tablespoon lemon juice
• salt and pepper
• 1 small onion (s)
• 2 lemon (s)
• 1 tablespoon butter
• 4 tablespoon crème fraîche
• 1 pinch (s) nutmeg, freshly grated
• 4 tablespoon flour
• 4 tablespoon clarified butter
• 1 bunch dill

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Instructions

1. Drizzle the fish fillets with lemon juice, season with salt and pepper, then cover and chill for 1 hour.
2. Peel the onion and chop it very finely. Squeeze a lemon.
3. Sauté the onion cubes in the hot butter over medium heat, stirring occasionally, then deglaze with the lemon juice. Stir in the crème fraîche and season the sauce with salt, pepper and nutmeg.
4. In the meantime, peel the second lemon so that the white inner skin is also completely removed. Cut the fillets from the skins.
5. Put the flour on a plate, turn the fish fillets in it, shake off the excess flour. Fry the fillets in a large pan in hot clarified butter over medium heat for a total of 6-8 minutes until golden brown, turning once.
6. Wash the dill, shake dry, pluck the leaves and, except for a few for garnish, finely chop. Stir into the hot sauce with the lemon fillets.
7. Arrange the fried fish fillets with the lemon dill sauce on four preheated plates and garnish with dill.