Yellowfin sole with dill sauce

Name: yellowfin sole with dill sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 tray fresh dill 15 g; 1 pot fish fond 380 ml; 100 ml dry white wine; 1 tl peppercorns bruised; 2 shallots finely chopped; 1 cup whipped cream 125 ml; 1 bag potatoes pound of bantam (500 g); 4 el flour; 1 bag yellowfin sole fillet (fish, 750 g, frozen), thawed; 100 g butter; 1 lemon in 4 parts

A tasty recipe. The main course contains the following ingredients: fish, fresh dill (15 g), fish fillet (380 ml), dry white wine, peppercorns (crushed), shallots (finely chopped), whipped cream (125 ml), potatoes (pound of kriel (500 g)) ), flour, yellowfin sole fillet ((fish, 750 g, frozen), thawed), butter and lemon (in 4 parts).

Ingredients

Kitchen Stuff

hand blender, convex sieve

Directions

Slice the leaves of the dill, but keep 4 sprigs separate for the garnish. Put the thick stems of dill, fondue and wine in a saucepan and bring to a boil. Add the peppercorns, shallots and whipped cream and reduce to a third on medium heat.
Meanwhile, clean the potatoes and cook them in a pan with plenty of water and salt in 20 minutes until done.
Pour the sauce through a sieve into a bowl to get a smooth sauce, pour the sauce from the bowl back into the pan and put it back on the fire. Sprinkle the flour on a plate. Dab the fish fillets dry with kitchen paper and sprinkle with salt and pepper. Take them through the flower and shake off excess flour. Heat 35 g butter in a frying pan and fry the fillets for 3 minutes. Turn halfway.
Cut the rest of the butter into cubes and mix with a bar mixer or whisk through the sauce. Add the chopped dill and season with salt and pepper. Divide the fish, the dill sauce and the potatoes over 4 plates. Garnish each plate with a sprig of dill and a lemon wedge.