Haddock and chestnut mushrooms

Name: haddock and chestnut mushrooms
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 70 g butter at room temperature; lemon cleaned up; toe garlic finely chopped; 1 twig dill finely chopped; tray chestnut mushrooms (250 g), halved; 200 ml mushroom broth from tablet; 125 g haddock fillet; 1 el flour

A tasty recipe. The main course contains the following ingredients: fish, butter (at room temperature), lemon (scrubbed), garlic (finely chopped), dill (finely chopped), chestnut mushrooms ((250 g), halved), mushroom broth (from tablet), haddock fillet and flour.

Ingredients

Directions

Put 40 g of butter in a bowl. Grate the yellow skin of the lemon and stir in the butter with the garlic, dill and 1 tsp salt. Spoon the lemon butter onto a piece of cling film, roll up into a sausage and close the ends of the foil. Place in the refrigerator until use.
Heat 15 g of butter in a frying pan and fry the mushrooms for 5 min. Pour in the stock and cook over low heat for 20 min.
Heat the rest of the butter in a frying pan with non-stick coating. Sprinkle the haddock with salt and pepper and dust with the flour. Fry the fish for 5 minutes on medium heat. Turn halfway. Divide the mushrooms over a plate and place the fish on it. Cut the lemon butter into slices and place on the fish. Tasty with potato croquettes and broccoli.