Redfish Fillet in Herb Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g redfish fillet (s)
- 1 medium onion (s)
- 3 cloves garlic
- 1 bunch basil, fresh, finely chopped, alternatively tablespoon rubbed
- 1 bunch parsley, smooth, finely chopped
- 1 bunch dill, finely chopped
- 2 sprigs thyme, finely chopped, alternatively 1 tablespoon rubbed
- 1 lemon (s), untreated
- 2 tablespoon clarified butter
- 100 ml white wine, dry
- 250 ml fish stock, alternatively vegetable stock
- 150 g double cream cheese
- salt
- Pepper, colored, from the mill
Print Recipe
Pin Recipe Instructions
- Wash the redfish fillet in cold water, pat dry and cut into bite-sized pieces. Just before adding them to the sauce, drizzle with a little lemon juice and season with salt and pepper.
- Finely chop the onion, garlic and herbs.
- Heat the clarified butter in a large pan and fry the onion and garlic until translucent. Then add the herbs, sauté briefly and deglaze with the wine and 3/4 of the fish stock or stock. Now stir in the cream cheese, season with a little grated lemon zest, pepper and salt and cook through for approx. 3 minutes while stirring. If necessary, stir in the rest of the stock or stock. Then mix the seasoned fish pieces into the sauce over low heat and simmer for about 8-10 minutes under the lid.
- Ribbon noodles or rice go very well as a side dish.
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