Sole Fish with Garlic and Lemon

نصر بن عمرKokk

Ingredienser

• 5 sole fish fillets
  5 fish
• Salt and black pepper
  0
• Vegetabilsk olje
  0
• Smør
  0
• 350 ml milk
  350 ml
• 2 tablespoons flour
  2 tablespoons
• 2 tablespoons butter
  2 tablespoons
• 6 cloves of minced garlic
  6 cloves
• 200 ml cream
  200 ml
• ¼ teaspoon coarse chili
  0.3 teaspoon
• 1 teaspoon garlic powder
  1 teaspoon
• A pinch of nutmeg
  0
• Salt and black pepper
  0
• ¼ cup lemon juice
  0.3 cup
• 1/3 cup chopped dill
  0.3 cup

Trinn

1. 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.

   Nødvendig utstyr:

   🍳

   Bowl

   5 min
2. 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.

   Nødvendig utstyr:

   Kjele

   10 min
3. 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.

   Nødvendig utstyr:

   🍳

   Pan

   10 min
4. 4

   Remove from heat and serve the fish hot with the sauce and white rice.

   5 min

Ernæringsfakta

Næringsinnhold i ingredienser (per 100g)

Vegetabilsk oljeper 100g

Energi884 kcal

Total fett100 g

Smørper 100g

Energi717 kcal

Protein0.85 g

Total fett81 g

Karbohydrat0.1 g

Sukkerarter totalt0.1 g

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

Diettegenskaper og tagger