White fish fillet with white sauce

Table of contents:

White fish fillet with white sauce
White fish fillet with white sauce


  • about 260-300 g of white fish fillet
  • cream
  • 1 soup. a lie. butter
  • 1 glass of white wine
  • s alt and pepper to taste
  • butter
  • fennel
  • juice of 1/2 lemon
  • For the garnish:
  • 2-3 potatoes (preferably fresh potatoes


It is good to buy the fish in pieces or cut into portions.

Place a steam strainer, 1 cup of water and the pieces of fish after boiling the water in a pot. Let it steam for about 20 minutes. If desired, a little rosemary or 3-4 peppercorns can be added to the water for flavor.

Prepare the sauce in a pan - heat the butter, white wine, cream, mix well and add s alt and pepper to taste. Stir until slightly thickened - about 5-8 minutes on a moderate heat. If desired, add juice of 1/2 lemon.

Vegetables are cleaned well and steamed whole or in large pieces.

The vegetables are placed first in the portion, the fish in the middle, poured with the sauce and sprinkled with finely chopped dill.

Bon appetit!

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