in Recipes

Fish pan with leek

updated

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Ingredients for 1 servings:

  • 80 g leek
  • 2 tsp vegetable oil or olive oil
  • 120 g fish fillet(s) (pollock fillet)
  • 1 dashes lemon juice
  • 70 g sour cream (10% fat)
  • 1 tsp mustard
  • salt and pepper
  • 1 pinch of garlic
  • 140 g potatoes
  • salt water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash the leek and slice into rings. Heat the fat in a pan and sauté the leek for 10 minutes. Wash the fish, pat dry, season with salt, drizzle with lemon juice, and cut into pieces. Add the fish to the vegetables in the pan and cook for 8 minutes. Meanwhile, stir the sour cream with mustard and a tablespoon of water until smooth. Season with garlic, salt, and pepper and add to the pan. Bring to a boil briefly and serve. For the side dish, peel the potatoes and cook them in plenty of salted water with the lid on for 20 minutes (boiled potatoes).

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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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