John Myers
Fish with Butter Brandy Sauce and Rice
The perfect fish with butter brandy sauce and rice recipe with a picture and simple step-by-step instructions.
- 2 piece 2-3 Fischfilets nach Wahl zb Dorade,Forelle,Kabeljau
- 125 g Butter, ice cold
- 75 milligram Brandy
- 4 tablespoon Ground hazelnuts
- 250 Milliliters Cream
- 125 g Rice, loose
- Salt, dried chilli, lemon juice.
- Fish: season with salt and chilli, drizzle with lemon, place in aluminum foil, drizzle with a little olive oil, pack into a package and, depending on the type of fish, prepare in the pan or cook in the oven.
- 2nd sauce: Put the hazelnuts together with the butter in a saucepan, stirring a lot during the process (this likes to start on the bottom of the saucepan) until the butter is liquid, then deglaze with the brandy, simmer a little (3-4 min) and then with Fill up with the cream, add a little salt, if necessary also some dried chilli, let it simmer again a little, and then mix vigorously with the hand blender.
- Rice: Cook the rice (whether loose or in a bag) for about 15 minutes.
- Goes well with a great salad, e.g. lamb’s lettuce with diced bacon.
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