John Myers
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Fish: Fresh Mackerel in Dill Cream Sauce …..
The perfect fish: fresh mackerel in dill cream sauce ….. recipe with a picture and simple step-by-step instructions.
- 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 White milled 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
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!
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