Dill sauté: To do this, dill wash, dry, cut into pieces 3-4 cm long. Cut the onion into thin half-rings, carrots cut into strips. In a heated skillet with oil fry the carrots and onion for 3 minutes. Then add the dill and cook for another 4 min. On the separate pan fry flour. In carrots and onions, add toasted flour, pepper and salt, cream and mix well. Reduce heat and simmer for 7 minutes under the lid.
Fish: Fish wash, dry, cut into pieces and sprinkle with lemon juice. Rub with salt, pepper and roll in flour. Set aside for 5 minutes, until flour is well absorbed into the fish.
With half a lemon remove the zest. Squeeze the juice from the pulp. Grind the nuts in a small crumb. Nuts, grated rind and mix the breadcrumbs in a bowl. Beat the eggs in a separate bowl, lightly salt and pepper. Pieces of fish dip first in the egg, then roll in breadcrumbs. Fry the fish in a well heated skillet for 4 minutes on each side.