Crispy White Fish with Dill sauté Recipe

dill sautee

White Fish  – 750 gr
Egg – 2
Flour – 100 gr
Walnut – 50 gr
Breadcrumbs – 50 gr
Half Lemon
Salt, pepper, oil.

Sauté:
Onion – 1
Carrot – 2
Dill – 1-2 bunch
Cream 25% – 2 tbs
Flour – 1 tbs
Salt, pepper, oil.

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.

Put on a plate with dill stew and serve.

Bon appetit!

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