Steamed redfish fillet
DIFFICULTY
easy
easy
RATING
COOK TIME
50 mins
50 mins
TOTAL TIME
50 mins
50 mins
Ingredients
Servings:
4
- 1 kg Leeks (leek)
- 7-10 Tbsp Salt
- 4 (150 g each) Redfish fillets
- 1/2 untreated lemon
- 1 TEASPOON white peppercorns and mustard seeds
- 2 Cloves
- 20 g Butter or margarine
- 20 g Flour
- 1/4 l Milk
- 1 TEASPOON spicy mustard
- 7-10 Tbsp Lemon Pepper
- 1/2 bunch Parsley
- 2 stem(s) Dill
Directions
- 1
Clean, wash and cut the leek into rings and cook in 3/8-1/2 litres of water and salt for 12-15 minutes. Wash fish and lemon. Remove leek from the stock with a skimmer. Add lemon, pepper and mustard seeds and cloves to the vegetable water.
- 2
Add the fish fillet and let it simmer covered for about 10 minutes. Lift out the fillets and keep warm for a short time. Heat 20 g fat and sauté the flour in it until golden brown. Deglaze with 1/4 litre stock and milk and bring to the boil while stirring.
- 3
Season to taste with mustard, salt and pepper. Heat the leek in it. Wash the herbs, dab dry and chop until you have something to garnish. Arrange fish on vegetables, sprinkle with herbs and garnish.
- 4
It goes well with rice.
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