🍽️ Fish Skewers Wrapped in Leek Leaves with Mustard-Dill Cream

Name: Fish Skewers Wrapped in Leek Leaves with Mustard-Dill Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 2 sprigs dill; 5 tbsp mayonnaise; 3 tbsp crème fraîche; 2 tbsp coarse-grained mustard; salt; pepper (from the mill); 1 untreated lemon (juice); 200 g salmon fillet (ready for cooking, skinless); 200 g white fish fillet (e.g.: monkfish, cod, ready for cooking, skinless); 1 leek; 500 ml vegetable oil (for frying); chervil (for garnishing)

1393 kcal · 30 min · 4 servings

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Ingredients

2 sprigs dill
5 tbsp mayonnaise
3 tbsp crème fraîche
2 tbsp coarse-grained mustard
salt
pepper (from the mill)
1 untreated lemon (juice)
200 g salmon fillet (ready for cooking, skinless)
200 g white fish fillet (e.g.: monkfish, cod, ready for cooking, skinless)
1 leek
500 ml vegetable oil (for frying)
chervil (for garnishing)

Instructions

1. Wash the dill thoroughly and shake it dry.
2. Pluck the fine dill tips from the stems and chop them finely.
3. Mix the mayonnaise with the crème fraîche and the mustard in a bowl.
4. Season the sauce with salt, pepper, and a squeeze of lemon juice to taste.
5. Put the sauce aside in the refrigerator for later.
6. Wash the fish and pat it dry with kitchen paper.
7. Cut the fish into bite-sized cubes.
8. Thread the fish cubes onto the wooden skewers.
9. Drizzle the skewers with lemon juice.
10. Season the skewers generously with salt and pepper.
11. Let the marinated skewers rest for about 20 minutes.
12. Cut the leek lengthwise, but not all the way through.
13. Pour boiling water over the leek briefly (blanching) to make it pliable.
14. Remove the dark green, tough outer leaves from the leek.
15. Divide the leek head into four long strips lengthwise.
16. Separate the individual thin onion layers from the leek.
17. Wrap the leek leaves loosely and randomly around the fish skewers.
18. Heat the oil in a pot or pan.
19. Check the oil temperature by holding a wooden spoon in it: If bubbles rise, it is hot enough.
20. Fry the skewers all around in the hot oil until golden brown.
21. Remove the skewers and let them drain on kitchen paper.
22. Fill the cold mustard sauce into small jars or glasses.
23. Place one fish skewer into each glass with sauce.
24. Garnish the dish with fresh chervil and serve immediately.

Nutrition per serving

kcal: 1393
Protein: 22 g · Fett/Fat: 145 g · Carbs: 5 g