Redfish fillet in crab cream sauce

Ingredients for 4 servings:

• 4 slice(s) redfish fillet(s), 150 – 200 g each (or cod)
• lemon juice
• salt and pepper
• some flour
• 1 onion(s)
• 1 clove(s) garlic
• 100 g crab
• ⅛ liter broth, strong
• 1 tsp dill, dried
• 4 tbsp oil (sunflower oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the fish fillets, dry them, drizzle with lemon juice, and let them stand for 10 minutes. Just before frying, season with salt and pepper, dust with flour, and fry in a pan with hot oil for about 6 minutes on each side. For the sauce, finely chop the onion and garlic and sauté in hot oil until translucent. Add the crab and fry briefly. Deglaze with the strong stock, add the cream and dill, and bring to a boil. Reduce the crab cream sauce over medium heat until it reaches the desired consistency, thickening with a little flour or light sauce thickener if necessary. Arrange the fish fillets on plates and pour the sauce over the sauce. Serve with boiled potatoes or rice.