John Myers
Contents
show
Cooking: Pollack Fillet Breaded with Herb Sauce
The perfect cooking: pollack fillet breaded with herb sauce recipe with a picture and simple step-by-step instructions.
Sauce:
- 2 Eggs
- Flour
- Breadcrumbs
- Salt and pepper
- 300 ml Milk
- 2 El Flour
- 40 g Butter
- 1 bunch Dill
- 1 bunch Parsely
- Salt and pepper
- 2 El Creme fraiche Cheese
- 2 Shallots
- 2 toes Garlic
- Lemon
- Worcester sauce
- Vegetable stock
- Wash the fish, remove the remaining bones and season with salt and pepper. Then turn first in flour, then in egg and breadcrumbs.
Sauce:
- For the sauce, finely chop the onion and garlic and sauté briefly in the butter. Add the flour and let it boil for 5 minutes, then fill up with the milk, stir well and let it boil through.
- If the sauce is too thick, add some vegetable stock, season everything with salt, pepper, lemon and a little Worcestershire sauce. Now let everything boil through again.
- Finally stir in the chopped herbs and creme fraiché. Fry the fish in hot clarified butter until brown.
- Arrange everything together, boiled potatoes go well with it!
Facebook Comments