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Fish fillet in buttermilk and dill sauce

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Ingredients for 4 servings:

  • 4 portions of fish fillet(s) (pollock, approx. 150g each)
  • some lemon juice
  • 250 ml vegetable broth with herbs
  • 200 ml buttermilk
  • 50 ml whipped cream
  • 6 tbsp sauce thickener, light
  • ½ bunch of dill
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Drizzle the fish fillets with a little lemon juice. Bring the herb broth to a boil, cover, and cook the fish fillets over low heat for about 5 minutes. Remove the fish and top up the broth with water, if necessary, to 1/4 l (250 ml). Whisk together the buttermilk, cream, and sauce thickener, stir into the broth, and bring to a boil. Season the sauce with salt and pepper. Heat the fish fillets back up in the sauce (do not boil!). Wash and chop the dill, and add it to the sauce. Serve with the wild rice mixture.

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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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Fish fillet in buttermilk and dill sauce