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Fish Pot

5 from 6 votes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 231 kcal

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
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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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