Ingrédients
- 5 sole fish fillets5 fish
- Salt and black pepper0
Huile Végétale0
Beurre0- 350 ml milk350 ml
- 2 tablespoons flour2 tablespoons
- 2 tablespoons butter2 tablespoons
- 6 cloves of minced garlic6 cloves
- 200 ml cream200 ml
- ¼ teaspoon coarse chili0.3 teaspoon
- 1 teaspoon garlic powder1 teaspoon
- A pinch of nutmeg0
- Salt and black pepper0
- ¼ cup lemon juice0.3 cup
- 1/3 cup chopped dill0.3 cup
Mesures
- 1
Wash the fish with water and salt and dry it well from any liquids or moisture, season both sides with salt and black pepper.
5 minutesMatériel requis:🍳Bowl - 2
To make the sauce, melt the butter and add the flour and half of the garlic, let them cook on the stove for a bit and then gradually add the milk, add all the spices and stir continuously, the sauce will thicken as soon as it boils, then reduce the heat and add the cream, let it cook for two minutes and then remove from heat and add the dill and lemon juice along with the remaining garlic.
10 minutesMatériel requis:
Marmite - 3
Now let's cook the fish, in a large pan add some oil along with a generous amount of butter, once it heats up, add the fish and only flip it once to avoid breaking it, once the fish is browned and takes on a golden color, add a little water which will help keep the fish tender and prevent the butter from burning, when all the water we added evaporates, flip to the other side and repeat the exact same steps.
10 minutesMatériel requis:🍳Pan - 4
Remove from heat and serve the fish hot with the sauce and white rice.
5 minutes
Faits nutritionnels
Huile Végétalepour 100gBeurrepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.