John Myers
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Lake Victoria Bass Fillet with Green Dill Sauce
The perfect lake victoria bass fillet with green dill sauce recipe with a picture and simple step-by-step instructions.
fish
- 1 piece Lake Victoria bass fillet
- 1 piece Organic lemon
- Some rapeseed oil and butter
- Flour, breadcrumbs
- Organic sea salt
- 1 piece Organic eggs
Dill sauce
- 1 piece Organic butter
- 1 Little ones Onion red
- 1 bunch Fresh dill
- 1 bunch Cream, salt, turmeric, lemon peel
Side dishes
- Dill potatoes
- Broccoli (steamed)
- I bought a fresh Lake Victoria bass fillet, it is pink in color. The fish is quite big, so I’ve long since divided the fillet and got 2 servings.
- First prepare the side dishes, boil or steam them. Chop the dill, grate some lemon zest, squeeze the lemon. Cut the onion into small pieces.
- Wet the fillets well with lemon juice and refrigerate.
- Now prepare the sauce. Melt some butter in a small saucepan and sauté the onions, add about 1 tablespoon of dill and a little lemon peel (1/2 teaspoon), then add about 1/2 cup of water and the same amount of cream. It is better to use a little liquid so that the sauce can boil down well and does not have to be thickened with flour. Add turmeric. Let everything simmer for about 5 minutes.
- Mix the sauce. Now season to taste with a little salt and simmer on a low heat.
- Preheat the oven to 150 degrees. Salt the fish, sprinkle with some dill and lemon zest, mix in, put in egg and bread. Fry in oil with butter on both sides in a pan (ovenproof). Then put in the oven and cook for about 10 minutes (depending on the thickness of the fillets).
- When serving, pour dill over sauce and fish. (There is still some dill left over.) It is best to buy the dill fresh from the market, in order to have a very good quality, then the sauce tastes great.
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