Summary

Ingredients

• 400 g fish fillet (s) (pollack fillet). TK
• 1 onion (s)
• 200 g cream
• 2 tablespoon dill (frozen)
• salt and pepper
• Lemon juice
• some oil (sunflower oil)
• some sauce thickener

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Instructions

1. Drizzle the defrosted fish fillet with a little lemon juice and season with plenty of salt. Peel and roughly chop the onion. Heat some sunflower oil in a deep pan. Steam the onions in it until translucent.
2. Put the fish fillet pieces on top. Add some water. Simmer with the lid closed over medium heat until the fish is almost done. Carefully lift out the fish fillets and set aside.
3. Add the cream and the dill tips to the fish stock with the onions. Season with salt and pepper and thicken with a sauce thickener. Let everything simmer together.
4. Carefully put the fish fillets back into the finished sauce and finish cooking. Serve with mashed potatoes and cucumber salad. Alternatively, potatoes or rice would also work.