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Redfish fillet with balsamic sauce

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Ingredients for 2 servings:

  • 400 g redfish fillet(s)
  • 300 ml fish stock
  • ½ lemon(s) (juice)
  • 1 cup sour cream
  • 3 large tomatoes
  • 3 tbsp balsamic vinegar, dark
  • Flour
  • salt and pepper
  • Fresh herbs, as desired
  • possibly sugar
  • Oil for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A simple, tasty and different sauce for fish

Drizzle the fish fillet with lemon juice and season with salt and pepper. Let it stand for a few minutes, then coat in flour and fry in a pan with oil. For the sauce, put a saucepan on the heat and let the fish stock simmer slightly. Then add the sour cream, balsamic vinegar, and diced tomatoes (peeled if desired). Season to taste with salt, pepper, and a pinch of sugar, if desired. Finally, add a few fresh herbs and serve with the fish. Serve with fresh baguette, potatoes or mashed potatoes, and a fresh lamb’s lettuce.

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Written by John Myers

Professional Chef with 29 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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