Redfish in Wild Garlic – Lime – Mustard – Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) (redfish)
- 1 cup crème fraîche
- 0.25 liter ¼ fish stock
- 1 lime (s)
- 2 tablespoon mustard
- 1 bunch wild garlic, fresh or 2 tablespoon wild garlic paste
- 1 clove garlic
- Salt and pepper from the mill
- 1 tablespoon oil (e.g. lemon olive oil)
Print Recipe
Pin Recipe Instructions
- Fry the fish fillets with the oil and the clove of garlic in a hot pan briefly and vigorously. Take out, place on a plate and season with salt and pepper on both sides. Take out the garlic clove as well.
- Pour the stock into the pan and bring to the boil. Then reduce the heat. Stir in the crème fraîche and mustard. Peel the peel of the lime thinly and finely chop it, then squeeze out the juice. Wash and chop the wild garlic. Add the zest, juice and wild garlic to the sauce. Season to taste with salt and pepper.
- Place the fish fillets in the sauce and leave to stand for a few minutes with the lid closed on a low heat. It can no longer boil!
- Rice and spinach go well with it.
- If you have, you can also use wild garlic mustard.
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