Redfish Fillet in Crab – Cream – Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 slices redfish fillet (s), á 150 - 200 g (or cod)
- Lemon juice
- salt and pepper
- some flour
- 1 onion (s)
- 1 clove garlic
- 100 g crabs
- liter ⅛ broth, strong
- 1 teaspoon dill, dried
- 4 tablespoon oil (sunflower oil)
Print Recipe
Pin Recipe Instructions
- Wash the fish fillets, dry them, drizzle with lemon juice and let them steep for 10 minutes. Just before frying, season with salt and pepper, dust with flour and fry in hot oil in a pan for about 6 minutes on each side.
- For the sauce, finely chop the onion and garlic and sauté in hot oil until translucent, add the shrimp and fry briefly. Deglaze with the strong stock, add the cream and dill and bring to the boil. Reduce the crab and cream sauce to the desired consistency over medium heat, or thicken it with a little flour or a light sauce thickener. Arrange the fish fillets on plates, pour the sauce over them - boiled potatoes or rice go well with it.
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