Contents
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Ingredients
- 1 Red pepper
- 1 Onion
- 2 Zucchini
- 2 tbsp Oil
- 4 tbsp Flour or double handle flour
- 350 ml Vegetable broth
- 150 g Whipped cream
- 6 stems Dill
- 1 tsp Lemon juice
- Salt pepper
- 500 g Pollack fillet
- 2 tbsp Clarified butter
Instructions
- Clean and wash the pepper and cut into fine strips. Peel and finely dice the onion. Wash the zucchini and cut into slices. Heat the oil in a saucepan and fry the vegetables in it. Dust with 11/2 tbsp flour and sauté. Deglaze with the stock and cream. Bring to the boil and simmer for about 3 minutes. Chop the dill, fold into the vegetables. Season with lemon juice, salt and pepper.
- Cut the fish into 8 pieces, season with salt and pepper. Put 3 tablespoons of flour (or double-handle flour) in a plate and turn the pieces of fish in it. Heat the lard in a pan. Fry the fish all around for about 5 minutes. Serve with vegetables on preheated plates.
- Parsley potatoes taste good with them.
Nutrition
Serving: 100gCalories: 231kcalCarbohydrates: 1.1gProtein: 0.7gFat: 25.2g