John Myers
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Redfish Fillet with Pellies and Dill Sauce
The perfect redfish fillet with pellies and dill sauce recipe with a picture and simple step-by-step instructions.
The fish
- 8 piece Redfish fillet
- Salt, pepper, paprika powder sweet
- 1 piece Lemon
- 2 cups Flour
- 5 tablespoon Vegetable oil
- 2 tablespoon Roast margarine
The jacket potatoes
- 16 Jacket potatoes
The sauce
- 3 tablespoon Flour
- 2 tablespoon Butter
- 1 bunch Dill
- 0,75 liter Water
- Instant broth
- White wine
- Wash the fish and pat dry with kitchen paper. Since in most fish fillets there are still bones in the belly flap, here’s a tip: See photo 2. If you run your finger “against the grain” over the fillet you will notice the bones. Then use the V-shaped cut. Season the fish with salt, pepper and paprika on both sides. Turn in flour. Heat a pan with the oil and margarine. When the bottom edge of the fillet is brown and crispy, turn the fillet over with the spatula; o)
- Boil peeled potatoes. Everyone knows how to do this; o) but here’s a tip: Drain the pellies after cooking and fill the pot with the potatoes with cold water. Wait 2 minutes until the skin becomes wrinkled. Now the pellies can be peeled wonderfully. Are still hot too!
- Melt the butter in a saucepan, add the flour and stir with a whisk until no lumps are visible. Now gradually add water, stirring constantly, until the desired consistency is achieved. Remove the pan from the stove, add 1 bunch of chopped dill and season to taste with instant stock.
- Serve the fish and pellies with the sauce. A fresh salad and a white wine go well with it; o))
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