Sautéed white fish in a creamy lemon dill sauce.

By á-25087

Ingredients

• ◦500 grams or about 1 lb of Gös Fillets (Walleye)
• ◦Salt to taste
• ◦Lemon Pepper to taste
• ◦Breadcrumbs
• ◦2 tablespoon Butter
• ◦1 cup or 3 dl Double or Heavy Cream
• ◦1/2 cup of chopped Dill
• ◦Juice of half of a lemon

Preparation

Step 1

Check the fish to make sure all the bones are out of the fillets, you might have to use a tweezers to get the fine bones that might be left behind. Once you are finished with that just give the fish a quick rinse, and pat dry with a paper towel. Salt and pepper the fish to your taste, and then sprinkle the fish with breadcrumbs. I only sprinkle the fillets will very little breadcrumbs but that is more because I don’t like heavy breaded fish, but go ahead and bread the fillets like you wish.

Melt your butter if a frying pan and once it is hot add your fish, cook on medium heat, your fish should take about two minutes per side but that will depend on how thick your fillets are. You want the fish to be cooked through but not over done as it will become dry.

Move the fish once finished to a plate and move on to the sauce. Add the heavy cream, dill, lemon juice, salt and pepper to the pan. Simmer on low heat until the sauce has just reduced a bit, taste the sauce to make sure that you have seasoned the sauce to your liking (remember you can always add to, but you can never take back when seasoning).

Add the fish to the sauce and spoon the sauce over the fish until it is nicely covered in sauce. Serve fish with potatoes and extra sauce with dill sprigs on top and lemon slices