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Fine redfish fillet

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Ingredients for 4 servings:

  • 400 g redfish fillet(s)
  • 1 onion(s)
  • 30 g butter
  • 100 ml white wine
  • 150 g crème fraîche
  • 4 tbsp tomato ketchup
  • Parsley, chopped
  • lemon juice
  • Sugar
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Drizzle the fish with lemon juice and let it marinate for 15 minutes, then sprinkle with salt. Finely dice the onion and sauté in the butter until translucent. Add the fish and wine, remove the fish after 10 minutes, and keep warm. Stir the crème fraîche and ketchup into the fish stock, bring to a boil, and season with salt, pepper, and sugar. Pour the sauce over the redfish and serve sprinkled with parsley.

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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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