Hake Fillets with Dill Sauce
For the fish, sprinkle fish fillets with lemon juice and season with salt and pepper.
For the sauce, peel the shallot, chop very finely and sauté in a pan in butter until translucent. Stir in lemon juice and creme fraiche and season with salt, pepper and nutmeg.
Cook fish fillets in a large skillet in clarified butter until golden brown, 3-4 minutes on each side.
Rinse dill and stir into the sauce.
Arrange fish fillets with dill sauce and lemon fillets on preheated plates and garnish with dill sprigs. Serve with boiled potatoes and mixed, raw bell pepper slices, if desired.