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Fish fillet in a carrot and sour cream sauce

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Ingredients for 4 servings:

  • 5 fish fillets of your choice
  • 3 large carrots
  • 1 large onion(s)
  • 3 cloves garlic
  • 250 ml sour cream
  • 100 ml vegetable stock
  • some oil for frying, e.g. sunflower oil
  • 2 tbsp dill
  • some flour
  • Seasoning salt for fish
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Heat the oil in a deep pan. Dry the fish fillet and cut into pieces. Sprinkle with seasoned salt, then coat in flour and fry in the oil until golden on both sides. Remove the fish and set aside. Peel the carrots, onion, and garlic. Coarsely grate the carrots. Finely chop the onion and garlic. Sauté in the pan over low heat. Add the vegetable stock and dill. Mix in the sour cream. Season with salt and pepper, if desired. Now add the fish pieces to the sauce and simmer for 10 minutes at the lowest heat. Serve with rice or simply with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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