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Having trouble varying your fish-meals? Here you have a dish that is super yummy, and works with all kinds of fish – and if you are able to roll your fish fillets, then it’ll be a fancy dish to serve dinner guests.   Of course you can change out the vegetables with whatever suits your pallet best, and perhaps to what is in season where you live.  In this recipe I use the vegetables I like best with fish:

1-14368770_10154228808976622_8245186317990495715_n-002Ingredients (4 servings)

  • 3-4 carrots, julienned
  • 1 parsnip, julienned
  • 2-3 stalks celery, sliced
  • 1 leek, sliced
  • 300 milliliter water
  • 1 teaspoon tarragon
  • 500 grams fish fillets (flounder, pilchards, salmon, cod, etc.)
  • Salt and pepper to taste
  • 250 milliliter cream
  • 2 tablespoons flour
  • 100 grams sugar snap peas
  • Ca.  50 milliliter lemon juice (to taste)

Add carrots, parsnips, celery and leeks in a wide saucepan. Add water and bring to a boil. Add the tarragon.

Sprinkle some salt and pepper on the fish fillets and roll them neatly. Place them over the vegetables (not IN the water, you want the fish to steam, not boil, it is too fragile to be boiled). Boil gently under cover until the fish is done (5-6 minutes flounder, herring 9-10 minutes). Gently take the fish out of the saucepan and let it sit on a plate.

Put cream and flour in a clean jar, tighten the lid, and shake to combine, before adding it to the pan while stirring. Add the sugar snaps and let it simmer for 5 minutes. Add lemon juice to taste, along with salt and pepper.

Turn down the heat, put the fish back in the sauce and let everything be heated through. Serve with potatoes.

One thought on “Fish in lemon sauce

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