John Myers
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Fish Fillet with Creme Fráiche
The perfect fish fillet with creme fráiche recipe with a picture and simple step-by-step instructions.
Creme fráche
- 2 Eßl. Flour (double handle)
- 1 good pr. Seasoning salt (marjoram, paprika, thyme)
- 1 Eßl. Olive oil e.g.
- 1 branch Fresh thyme
- 1 small branch Rosemary fresh
- 2 fresh Halved garlic cloves
- Pepper a.d. M.
- 3 large slices From the beefsteak tomato
- 1 Zweig Thymian
- 1 teaspoon Extra virgin olive oil
- 2 good dinner. Creme fraiche Cheese
- 1 of a half Fresh tangerine
- 1 of a half Mandarins columns
- 1 few drops Good olive oil
- 1 good pr. Seasoning salt
- 1 half sliced. Clove of garlic
- 1 few drops Old balsamic vinegar of others works too
The fish
- Sour, season with spiced salt and turn in the double-handle flour. Then fry in the hot olive oil (not too hot), add the garlic and twigs to the pan. These are the aroma carriers. I seared the three tomato slices on the side.
for the creme fráiche
- Stir the 2 good tablespoons of cremé fráiche until smooth, stir in the tangerine juice, add the garlic into slices and then cut into small pieces, season with seasoning salt. A couple of thyme leaves and a good splash of lemon juice rounds it off. Stir in good olive oil and season again to taste. That would be done.
- Serve, I still have a very old balsamic vinegar from Tuscany. I use it very sparingly. It runs like oil, which I then drip onto the tomatoes. I also decorated columns with the mandarins. I say it’s a matter of taste, it was interesting. Thank you for taking the time to read through it.
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