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🍽️ Pan-fried Pollack with Creamy Dill Sauce

414 kcal · 30 min · 4 servings

Ingredients

• 4 pieces Pollack fillet (approx. 160 g each)
• Lemons
• Salt
• Pepper (from the mill)
• 4 tbsp Ghee
• 1 Shallot
• Lemon
• 1 tbsp Butter
• 150 g Crème fraîche
• Salt
• Pepper (from the mill)
• Nutmeg
• 1 tbsp Dill tips
• Dill tips (for garnishing)

Instructions

1. 1. Drizzle the lemon juice over the fish fillets.
2. 2. Season the fillets with salt and pepper.
3. 3. Peel the shallot.
4. 4. Finely chop the shallot.
5. 5. Heat the butter in a pan.
6. 6. Sauté the shallots in the hot butter until translucent.
7. 7. Stir in the lemon juice.
8. 8. Fold in the crème fraîche.
9. 9. Season the sauce with salt, pepper, and nutmeg.
10. 10. Heat the ghee (clarified butter) in a large pan.
11. 11. Fry the fish fillets in the hot pan.
12. 12. Cook the fillets for about 3 to 4 minutes on each side until golden brown.
13. 13. Wash the dill.
14. 14. Stir the dill into the hot sauce.
15. 15. Remove the fillets from the pan.
16. 16. Place the fillets on pre-warmed plates.
17. 17. Pour the dill sauce over the fillets.
18. 18. Garnish with the lemon fillets.
19. 19. Decorate the dish with fresh dill tips.
20. 20. Serve the dish with boiled potatoes in the skin and raw bell pepper strips.

Nutrition per serving

• kcal: 414
• Protein: 27 g · Fett/Fat: 32 g · Carbs: 3 g