Redfish in wild garlic, lime and mustard sauce

Ingredients for 4 servings:

• 4 fish fillets (redfish)
• 1 cup crème fraîche
• ¼ liter fish stock
• 1 lime(s)
• 2 tbsp mustard
• 1 bunch of wild garlic, fresh or 2 tbsp wild garlic paste
• 1 garlic clove(s)
• Salt and pepper from the mill
• 1 tbsp oil (e.g. lemon olive oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Briefly and vigorously fry the fish fillets in a hot pan with the oil and garlic clove. Remove, place on a plate, and season with salt and pepper on both sides. Remove the garlic clove as well. Pour the stock into the pan and bring to a boil. Then reduce the heat. Stir in the crème fraîche and mustard. Peel the lime zest thinly and chop finely, then squeeze out the juice. Wash and chop the wild garlic. Add the zest, juice, and wild garlic to the sauce. Season with salt and pepper. Add the fish fillets to the sauce and let simmer for a few minutes with the lid on. Do not allow it to boil further! Rice and spinach go well with this. If you have wild garlic mustard, you can also use wild garlic mustard.