Summary

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

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Instructions

1. 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.
2. Finely chop the onion, garlic and herbs.
3. 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.
4. Ribbon noodles or rice go very well as a side dish.