John Myers
Contents
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Ingredients
- 700 g Pikeperch fillet without bones with skin
- 500 g Hake fillet with skin
- Flour
- Clarified butter
- Olive oil
- Lemon juice
- Fish spice
- - DILLSAUCE -
- 3 tbsp Flour
- 3 tbsp Butter
- 0,5 Diced onion
- 0,3 L White wine
- 0,4 L Fish broth
- 4 tbsp Chopped dill
- Salt and pepper
- Cream
- Lemon juice
- - Lamb's lettuce -
- 120 g Lamb's lettuce cleaned, washed and spun dry
- 100 g Diced pork belly
- 0,5 Diced onion
- White balsamic vinegar
- Olifven oil
- Salt and pepper
- 1 pinch Sugar
Instructions
- Wash the fish fillet, pat dry, drizzle with lemon juice, season on both sides and flour. Heat the clarified butter and oil in a pan and fry the third pieces of fillet with the skin side down on a low heat until brown. Turn the pieces of fish over and finish cooking for a short time on the meat side.
- Heat the butter in a small saucepan. Bring the onion cubes until they are glazed, stir in the flour and roast until light yellow. Deglaze with the wine and gradually add the broth, stirring constantly. Let simmer on a low flame for about 10 minutes, then the flour taste will be lost.
- Finally stir in the dill and season with salt, pepper, lemon juice and cream.
- Heat the oil in a small pan, fry the bacon cubes, briefly add the onion cubes and remove the pan from the fire. with vinegar, oil. Salt, pepper and a pinch of sugar make the sauce and mix with the onion and bacon mixture. Mix the salad with the sauce just before serving. Otherwise it will collapse.
Nutrition
Serving: 100gCalories: 181kcalCarbohydrates: 6.5gProtein: 1.6gFat: 14.5g
