Skrei in Cashew Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g ski fillet (s) with skin
- 1 medium onion (s)
- 200 ml sour cream
- 150 ml broth, instant
- 2 tablespoon, heaped lion mustard
- 50 g cashew nuts
- 1 pinch (s) raw cane sugar
- 1 tablespoon fish sauce
- olive oil
Print Recipe
Pin Recipe Instructions
- For the sauce, cut the onion into fine cubes.
- Put the onion cubes in a saucepan with a little olive oil and raw cane sugar and fry until translucent. Deglaze with the broth. Add sour cream, mustard, the fish sauce and cashew nuts and puree everything finely with a blender.
- Preheat the oven to 200 ° C top / bottom heat. Place the skrei in an oiled baking dish, skin side down. Pour the sauce over them and place in the oven for approx. 20 minutes.
- Tip: go well with sweet potatoes.
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