Stuffed redfish fillet

For 4 people
  • 4 medium-sized onions
  • 8 Redfish fillets (approx. 100 g each)
  • 3 EL lemon juice
  • 2 EL mustard seeds
  • 400 g Zucchini
  • 3 EL Butter or margarine
  • Salt
  • white pepper
  • 1 EL flour
  • 1/8 l Milk
  • 2 (à 62.5 g) processed cheese corners
  • 1 Bund Dill
  • Lemon wedges
30 minutes
easy
1.
Peel the onions. Wash fish. Bring 3/4 liter of salted water with 1 onion, lemon juice and mustard seeds to the boil. Add the fillets and let them simmer for about 15 minutes over a low heat. Clean, wash and slice the zucchini, cut the remaining onions into rings.
2.
In 2 tablespoons of hotSteam the fat, season with salt and pepper. Heat the rest of the fat. Sweat the flour in it and deglaze with milk. Add cheese and simmer for about 5 minutes, season. Wash and finely chop the dill.
3.
Take out the fish and let it drain. Top each fillet with onions and zucchini, pour some sauce over them and cover with a second fillet. Sprinkle with dill and garnish with lemon wedges.
4.
Rice tossed in butter tastes good with it.
1 person approx.:
  • 460 kcal
  • 1930 kJ

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