John Myers
Fish Pan
The perfect fish pan recipe with a picture and simple step-by-step instructions.
- 1 Pikeperch fillet without bones
- 1 tbsp Olive oil
- 150 g Shrimp frozen
- 2 Fresh shallot
- 1 toe Fresh garlic
- 1 Cucumber
- 1 tablespoon Chopped dill
- 100 ml Broth or fish stock
- 100 ml Rama Cremefine 7%
- Salt and pepper
- Ground ginger
- Sauce binder light
- Freshly pitted olive green
- Capers
- Peel shallot and garlic and cut into small pieces and sauté in a little oil until translucent. Peel, halve and core the cucumber, then cut into slices about 1 cm thick. Add to the pan and sauté briefly. Deglaze with the broth and stew for 5-10 minutes. Then stir in the cream fine and the dill. Season to taste with the spices. And tie with a sauce binder.
- I had thawed a frozen pikeperch fillet, drizzled it with lemon and cut it into large cubes. Put the prawns in the pan with the vegetables and leave the fish cubes to simmer for about 5 – 10 minutes.
- with herb baguette, rice, puree or boiled potatoes. I enjoyed it as a light dinner without any side dishes
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