Redfish Fillet with Lemon Sauce

Clean and rinse carrots and spring onions, cut into 3 cm long sticks and sauté both in hot butter. Dust with 1 tsp. flour, sauté briefly and bring to a boil with stock, wine and whipping cream. Simmer gently, uncovered, over medium heat for 5 minutes.

Season redfish fillet with 2 tbsp. juice of one lemon, salt and pepper, turn in remaining flour to the other side, pat well and fry in hot oil over medium heat for 3 min. on each side until golden brown. Season the vegetables with lemon zest, 1-2 tbsp pepper, salt, juice and sugar. Cut chives into rolls and sprinkle on top. Serve with the fish. Serve with mashed potatoes.

Nutritional values

Fat in g: 31

Carbohydrates in g: 12

Preparation time

half an hour

Our tip: Fresh chives are much more aromatic than dried!

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