Redfish Fillets with Mustard and Caper Sauce and Cucumber Salad

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Redfish Fillets with Mustard and Caper Sauce and Cucumber Salad
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
368
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories368 kcal(18 %)
Protein34.9 g(36 %)
Fat23.3 g(20 %)
Carbohydrates5 g(3 %)

Ingredients

for
4
For the salad
1 Cucumber
Salt and freshly ground pepper
150 grams Sour cream
Juice of half of a lemons
1 bunch Dill
For the fish
4 portions redfish fillet 150 grams (approximately 5 ounces)
Juice of half of a lemons
Salt and peppers
3 tablespoons vegetable oil
2 tablespoons butter
100 milliliters milk
1 tablespoon Dijon mustard
2 teaspoons Caper
Lemon wedge
How healthy are the main ingredients?
CucumberSour creamlemonDill

Preparation steps

1.

Peel the cucumber and cut into thin slices. Season with salt and set aside for 10 minutes, then pat dry with paper towels. Mix the sour cream with the lemon juice. Season with salt and pepper. Rinse the dill, shake dry and chop coarsely.

2.

Sprinkle the redfish fillets with lemon juice. Season with salt and pepper. Heat the oil and butter in a pan. Cook the redfish fillets on each side for 3-4 minutes. Remove the fish from the pan. Pour the milk into the pan, then stir in mustard and add the capers. Season with salt and pepper. Serve the fish with the sauce, cucumber salad and garnished with an eighth of a lemon.