in Germany

Fish fillet with light cream and mustard sauce

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Ingredients for 2 servings:

  • 400 g fish fillet(s), white (e.g. pollock, redfish, cod)
  • ½ lemon(s)
  • 2 tsp rapeseed oil
  • 150 g sour cream
  • 1 tbsp mustard
  • 1 tbsp parsley
  • 1 tbsp dill
  • salt and pepper
  • Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

great for all white fish fillets, also suitable for WW

Briefly rinse the fish fillets, pat dry, and cut into bite-sized pieces. Drizzle with lemon juice. Heat the rapeseed oil in a pan and sear the fish pieces on both sides. Season with salt and (coarse) pepper. Mix the sour cream with the mustard and herbs and add to the fish. Bring to a boil briefly, then season to taste with salt, pepper, and a little sugar. This dish goes well with rice or baguette, and green beans, cauliflower, or kohlrabi are great complementary vegetables.

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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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