Summary

Ingredients

• 2 fish fillet (s) (pikeperch fillets approx. 00 g each)
• 1 bunch dill, fresher
• 1 onion (s)
• 200 g cream
• 1 white wine to extinguish
• 1 lemon (s), to drizzle
• salt and pepper

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Instructions

1. Wash pikeperch and pat dry. Dice the onion, wash the dill, let it dry, then pluck the flags off. Sauté the onion in a pan, fry the floured and seasoned fish briefly on each side, deglaze with white wine, add the cream and reduce until the sauce is nice and creamy. Finally add the dill and season with lemon juice.
2. Rice tastes good with it.