Redfish Fillets with Mustard and Caper Sauce and Cucumber Salad
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
368
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 368 kcal | (18 %) | ||
| Protein | 34.9 g | (36 %) | ||
| Fat | 23.3 g | (20 %) | ||
| Carbohydrates | 5 g | (3 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 1
-
Salt and freshly ground pepper
- 150 grams
-
Juice of half of a Lemons
- 1 bunch
- For the fish
- 4 portions
Redfish fillet 150 grams (approximately 5 ounces)
-
Juice of half of a Lemons
-
Salt and Pepper
- 3 tablespoons
- 2 tablespoons
- 100 milliliters
- 1 tablespoon
- 2 teaspoons
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.
Current Recipe Search
