John Myers
Ski Fillet in Dill Sauce
The perfect ski fillet in dill sauce recipe with a picture and simple step-by-step instructions.
- 600 g Ski fillets, alternatively redfish or pollack fillets
- 200 g Rice
- Salt
- 500 g Vegetable mix, frozen, e.g. with beans, broccoli
- 1 small Onion
- 0,5 bunch Dill
- 0,5 Organic lemon
- 1 tbsp Oil
- 200 ml Vegetable broth, instant
- 1 tbsp Butter
- Ground pepper from the mill
- 3 tbsp Sour cream
- 1 tsp Mustard
- Cook the rice in salted water according to the instructions on the packet. In the last 5 minutes of the cooking time, add the vegetable mixture and cook.
- In the meantime, wash the skri fillets and pat dry, let the frozen fish fillet thaw. Peel and finely dice the onion. Chop the dill tips. Wash the lemon and cut into slices. Heat 1 tablespoon of oil in a pan and sauté the onion in it, pour over the broth. Add the fish fillets and cook for about 10 minutes with the lid closed.
- Drain the vegetables and rice, return both to the pot. Stir in butter and season with salt and pepper.
- Stir the sour cream, mustard and dill into the fish pan, season with salt and pepper. Serve the skri fillets with vegetable rice and lemon wedges, garnish with dill if necessary.
- Green salad tastes good with it.
Facebook Comments