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Fish: Fresh Mackerel in Dill Cream Sauce …..

5 from 7 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 373 kcal

Ingredients
 

  • 200 g Whipped cream
  • 150 g Crème fraîche with herbs
  • 200 ml Milk, 3.5 fat
  • 0,5 Teaspoon (level) Frozen dill
  • 1,5 Msp Salt
  • 3 Pinches Ground white pepper
  • 0,5 tsp Vegetable broth powder
  • 4 piece Mackerel freshly cut fish
  • 1 tsp Lemon pepper
  • 4 piece Fresh carrots
  • 2 tbsp Cooking oil
  • 1 tbsp Butter
  • 1 packet Herb butter
  • 2 tsp Mustard medium hot

Instructions
 

For fish preparation ....

  • 1 ..... rinse the mackerel with cold water, pat dry, season with salt and lemon pepper. Set aside for a few minutes so that the wort can soak in.
  • In the meantime, I heat the oil in a large pan.
  • Now place the mackerel in the heated oil and fry all around for about 25 minutes over a mild heat. After turning twice, place a small piece of herb butter on each mackerel and let it melt slowly. Then keep the mackerel warm.

For the glazed carrots ...

  • 4 ..... chop a carrot in a food processor. Cut the remaining carrots into pieces, sticks or slices. Now heat the butter in a saucepan, add the chopped carrot and the carrot pieces to the hot butter and season with lemon pepper to taste. Turn the carrots over and over and glaze over a mild heat.
  • In the meantime, place the croquettes in a non-stick pan with a little fat and heat over a mild heat.

For the herb and cream sauce ......

  • Mix the whipped cream with the milk and heat in a saucepan. Add the vegetable stock powder, salt and pepper and mustard and season everything to taste. Bring to the boil briefly, then stir in the dill and créme fraiche.
  • Arrange mackerel with dill sauce, carrots and croquettes on plates and serve!

Nutrition

Serving: 100gCalories: 373kcalCarbohydrates: 3.6gProtein: 2.3gFat: 39.4g
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Written by John Myers

Professional Chef with 25 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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