Sea Bream in Dill Sauce with Potato Slices
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish (s), (sea bream)
- 1 cup cream
- 1 tablespoon sour cream
- 1 tablespoon, leveled flour
- 1 bunch dill
- 0.5 ½ lemon (s), add the juice
- 4 medium potato (s)
- 1 small onion (s)
- 2 tablespoon butter
- Herbs, fresh or dried
- some water
Print Recipe
Pin Recipe Instructions
- Wash the sea bream, drizzle with lemon juice, season with salt and pepper. Melt 1 tablespoon butter in a pan and fry the sea bream on both sides. Then add a little water and steam for about 10-15 minutes until cooked. Take the finished sea bream from the pan and pour the cream into the pan. Mix the sour cream well with the flour in a small bowl and stir into the cream. Bring everything to the boil briefly. Finally add the finely chopped dill and add the sea bream again.
- Peel the potatoes and cut into approx. 1 cm thick slices. Melt 1 tablespoon butter in a saucepan and sauté the finely chopped onion until translucent. Add the potato slices, fry them briefly and add a little water and let them stew for about 15-20 minutes until the potatoes are soft (when the potatoes are cooked, the water should have evaporated). When the potatoes are ready, add fresh or dried herbs as desired.
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