Redfish Fillet in Mustard Cream
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g rice (8-minute)
- salt
- 30 g butter, or mararine
- 30 grams flour
- 3 tablespoon mustard
- 0.25 liter ¼ broth
- 0.25 liter ¼ whipped cream
- pepper
- 1 teaspoon sugar
- 3 egg yolks
- Fat, for the shape
- 500 g redfish fillet (s)
- 2 teaspoons lemon juice
- 1 bunch dill
Print Recipe
Pin Recipe Instructions
- Put the rice in boiling salted water. Cover and leave to soak for 8 minutes over a mild heat.
- Melt the butter or margarine. Sweat the flour and mustard in it. Pour in the broth and cream. Season with salt, pepper and sugar. Whisk the egg yolks and fold them into the sauce. Don`t let it boil anymore.
- Preheat the oven to 250 ° C (gas: level 5-6).
- Pour the drained rice into a greased baking dish. Season the fish with salt and pepper and lemon juice and place on the rice. Pour sauce over it. Cook on the 2nd shelf from the top for 8 minutes.
- Sprinkle with dill.
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