Pikeperch Fillet in Lemon-dill-cream-mustard Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 large pikeperch fillet (s) with skin
- 1 tablespoon oil
For the sauce:
- 1 medium onion (s)
- 1 tablespoon oil
- some sugar
- 2 tablespoon lemon juice or to taste
- 1 clove (s) garlic, pressed
- 125 ml cream
- 150 ml milk
- 1 teaspoon dill, possibly fresher
- 1 teaspoon mustard
- salt and pepper
- possibly chili powder, a pinch
Print Recipe
Pin Recipe Instructions
- Peel, halve and finely dice the onion. Fry the cubes in the oil and then add the sugar, lemon juice, garlic, cream, milk and mustard. Let the sauce simmer a little. Add the dill and season the sauce to taste.
- Meanwhile fry the pikeperch in oil.
- Serve the pikeperch with the sauce. Risotto or triplets go well with it.
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