Redfish Fillets
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 500 kcal | (24 %) |
Ingredients
- Ingredients
- 1 small red Bell pepper
- 1 small green Bell pepper
- 2 onions
- 3 garlic cloves
- 4 Tbsps olive oil
- 2 small chili peppers
- 2 tsps ground paprika (sweet)
- 125 milliliters Chicken broth (Instant)
- 200 grams Whipped cream
- 2 Tbsps Crème fraiche
- 1 tsp cornstarch
- salt
- white freshly ground pepper
- 4 portions redfish fillet (150 grams)
- Pastry flour
- 2 Tbsps butter
- 1 bunch Dill
Preparation steps
Cut bell peppers into quarters, remove the seeds and remove white ribs. Rinse bell peppers and finely dice. Peel and chop the onions and garlic.
Heat 2 tablespoons olive oil in a skillet. Add onions, garlic and bell peppers and sauté briefly. Stir in chile peppers and paprika. Deglaze with broth and cream and bring to a boil.
Whisk cornstarch with a little cold water and stir into the skillet. Bring to a boil. Stir in crème fraîche and season with salt and pepper.
Rinse redfish fillets and pat dry. Season with salt and pepper and sprinkle with flour. Heat the remaining olive oil and butter in a pan and fry the fish fillets on both sides for 2-3 minutes. Rinse dill, shake dry and chop finely. Arrange fish fillets with the sauce on plates and sprinkle with dill. Serve with potatoes, if desired.
