Fish Fillets with Lemon Sauce

For the sauce, rinse the lemon with lukewarm water. Cut away one or two strips of peel with a peeler, squeeze out the juice.

Coarsely chop the shallots. Boil with wine, fish stock, tarragon and green pepper to 1, 5 deciliters of liquid.

2.Remove the stem of the peppers. Cut peppers into strips two to three centimeters wide. Sauté briefly in butter, extinguish with water. Cover and steam at low temperature until soft.

Shake the frying pan from time to time.

Season the fish fillets and dust lightly with flour. In a coated frying pan, fry them in butter, turning gently until golden brown.

Strain the broth and return it to the frying pan. Add the cream while stirring and simmer the sauce at low temperature until creamy.

Season to taste with salt and freshly ground pepper. Spread some sauce evenly on preheated plates, place the fish fillets on top. Serve with ratatouille on the spot.

Variations: Do not roast the fish, but poach them in the hot sauce broth for two to three min just below boiling point. Pour off broth into a sauce pan and cook only now. Keep fish warm with closed lid. Finish sauce as described.

Instead of cream, gradually stir 75 to 100 grams of cold butter into the reduced gravy.

Tastes also good with whitefish, pike-perch or possibly trout fillets.

Cecei are tapered, light yellow, almost white, mild pecoroni, corne d

Related Recipes:

Fish Fillets with Vegetables From the WokDefrost fish fillets for 2-3 hours, cut into 2-3 cm wide strips. Mix juice of one lemon with Worcestershire... Fish Fillets with Coconut MilkRinse and dry the fish fillets, place them in a large enough bowl and rub with salt and oregano (1). Squeeze... Stuffed Sole FilletsPeel the shallots. Place the shallots (2) in a saucepan with the white wine and water. Add bay spice... Pike Perch on Carrot-Coriander VegetablesSeason the fish fillets on both sides with salt and season with pepper. Heat the oil in a frying pan over... Scorpion Fish with Coriander SauceFor the scorpion fish with coriander sauce, blend plucked coriander, garlic, olive oil, lemon juice, anchovy... Redfish with Aurora SauceMin. cooking time: 40 min. Rinse the fish fillets (if necessary, remove bones and skin remnants), dry and... Curry Fish Rolls on Basmati RicePerfect in any role: Tender plaice fillets make their grand entrance here with spicy tomatoes and fragrant... Pork Fillets in Lemon SauceFor the pork fillets in lemon sauce, mix some pepper, saffron and flour and roll the meat in it. Heat butter... Fried Turbot Fillets with Lemon Wild RiceFor the lemon wild rice, melt the butter in a saucepan. Add the rice and brown briefly. Pour in 300 ml of... North Sea Cod with Summer VegetablesVegetables: Quarter three peppers (red, yellow, green), thinly peel the skin with a peeler and cut into small...