Redfish fillet with lemon and dill sauce

Ingredients for 4 servings:

• 600 g redfish fillet(s)
• 2 tbsp lemon juice
• 1 small onion(s)
• 2 medium-sized lemons
• 1 tbsp butter
• 4 tbsp crème fraîche
• 1 pinch of nutmeg
• 4 tbsp flour
• 4 tbsp clarified butter
• 1 bunch of dill
• Salt and pepper, white

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

First, season the fish fillets with pepper and salt. Peel and finely chop the onions, and squeeze the juice of a lemon. Sauté the diced onions in a pan with a little butter and deglaze with the lemon juice. Add the crème fraîche and season the sauce with salt, pepper, and nutmeg. Pour the flour onto a plate and toss the fillets in it. Fry the fillets in a pan with the hot clarified butter for 6-8 minutes until golden brown. In the meantime, peel the remaining lemon, removing the white pith. Cut into fillets. Wash the dill, pick off the leaves, and stir them into the sauce with the lemon segments. Toss the fish fillets with the sauce onto a plate and garnish with some dill. Potatoes can be served as a side dish.