Ingredients (2 portions)
| Ingredients | Quantity | Unit |
|---|---|---|
| fish filet | 400 | gram |
| cream sauce | 250 | ml |
| garlic | 2 | cloves |
| onion | 1 | piece |
| lemon | 1 | piece |
| honey | 2 | teaspoons |
| dill | 0.25 | bunch |
| curry spice | 1 | teaspoon |
| pepper | 1 | pinch |
| salt | 1 | pinch |
| muscat | 1 | pinch |
| carrot | 1 | piece |
| butter | 1 | teaspoon |
Instructions (20 min. prep, 40 min. total)
- Preheat the oven to 200 degree. Grill is better than convection.
- Wash the fish and dry with kitchen paper.
- Sprinkle the fish with salt, pepper, curry, lemon juice.
- Rub the butter across the oven-proof glass bowl sides.
- Bake the fish until golden brown at 200 degree at lower tray.
- Cut onions into 2mm cubes.
- Cut garlic into 2mm cubes or press.
- Fry the onions and garlic at low heat until golden brown.
- Add sauce cream and boil shortly.
- Add honey, pepper, salt and muscat to the sauce.
- Simmer at low heat for 10 minutes.
- Cut dill into 2cm sticks.
- Only at the end at dill to sauce and simmer for 5 minutes.
- Cut the carrot for decoration around the fish pond.
Comments
Kabeljau or Dorsch Saucenrahm or try Halbrahm 25% or just use Austrian sour cream. Warning: Swiss sour cream doesnt handle heat as well as Austrian sour cream.