Crusted Fish with Sour Cream
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
2
- Ingredients
- 2 Perch (gutted and heads removed)
- 1 lemon (juiced)
- 6 sprigs Dill
- 3 Tbsps olive oil
- 5 Tbsps breadcrumbs
- 2 Tbsps butter
- 1 clove garlic cloves
- 7 ozs Chanterelle (halved)
- 4 Tbsps Sour cream
- Lemon wedge (to garnish)
Preparation
Kitchen utensils
1 große Bowl, 1 Teaspoon, 1 Measuring cups, 1 Hand mixer mit Knethaken, 1 Small pot, 1 Fork, 1 Rolling pin, 1 Baking sheet, 1 Parchment paper, 1 Cutting board, 1 Small knife, 1 Small bowl, 1 Egg piercer
Preparation steps
1.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6.
2.
Wash the perch and pat dry. Rub the inside of the fish with the lemon juice, season with salt and pepper and tuck 2 dill sprigs in each cavity.
3.
Brush the outside of the fish with a little olive oil and lay in an ovenproof dish. Mix the breadcrumbs with the remaining oil and scatter over the fish. Cover with foil and bake in the oven for 20-25 minutes or until the fish is cooked through.
4.
Meanwhile, heat the butter in a small pan, cook the garlic until soft but not brown then add the chanterelles and cook very gently until they are tender.
5.
Serve the fish and mushrooms with the sour cream drizzled around and the reserved dill sprigs and lemon wedges to garnish.
