Fish with Sorrel Sauce
A delicate and delicious fish dish. The sauce serves as an excellent accompaniment. As an alternative to sorrel, you can use spinach, adding 1-2 tbsp of lemon juice. The recipe is for 3-4 servings.
- Total cooking time
- not set
- Number of servings
- 3
- Recipe difficulty
- 3 / 5
Ingredients
for 3 servings
- fish fillet 300 g
- egg 1
- flour
- vegetable oil
- salt
- sorrel
- onion 100 g
- cream 200 ml
- flour 1 tbsp
- salt
Instructions
Step 1 of 12
Finely chop the onion.
Step 2 of 12
Finely chop the sorrel.
Step 3 of 12
Sauté the onion in vegetable oil.
Step 4 of 12
Add the sorrel and 2–3 tbsp of water to the onion. Stew for 2–3 minutes.
Step 5 of 12
Pour in the cream and stir.
Step 6 of 12
Stir in the flour, add a pinch of salt, and mix. Bring to a simmer, but do not boil.
Step 7 of 12
Pour the sauce into a blender and blend until smooth.
Step 8 of 12
Dredge the fish in flour.
Step 9 of 12
Then dip it into egg (having previously salted the egg).
Step 10 of 12
Dredge in flour again.
Step 11 of 12
Fry the fish until golden brown on one side.
Step 12 of 12
Flip and fry on the other side. Place the fish on plates and drizzle with sauce.