Fish with Dill and Shrimp Sauce
Ingredients
1kg of Potatoes
500g of Carrots
500g of White Fish
200g of Shrimp
1 Leek
1 Lemon
Flour
Stock Powder
Cream
Butter
Dill
1kg of Potatoes
500g of Carrots
500g of White Fish
200g of Shrimp
1 Leek
1 Lemon
Flour
Stock Powder
Cream
Butter
Dill
Course of Action
1. Rinse and boil the potatoes.
2. Finely chop 2 table spoons of Dill
3. Rinse the leek, finely shred half of the leek, cut the other half in 3cm pieces. Peel and cut the carrots in rods.
4. Boil 2 liters of water. Boil the carrot and the pieces of leek (NOT the shredded leek) for 6 minutes.
5. Cut the white fish (I used Saithe) in 5cm pieces.
6. Whisk 1½ table spoons of flour, 2½ dl of water in a frying pan (with a lid). Add 1 table spoon of stock powder, 1½ dl of cream and 1 table spoon of butter. Let it simmer, while stirring, until the sauce thickens.
7. Squeeze the juice of ½ lemon and add the chopped dill. Put the fish in the sauce and sprinkle the shredded leeks on top. Let it simmer for 5 minutes. Add 200 grams of shrimp and let it simmer in the sauce for about 1 minute.
1. Rinse and boil the potatoes.
2. Finely chop 2 table spoons of Dill
3. Rinse the leek, finely shred half of the leek, cut the other half in 3cm pieces. Peel and cut the carrots in rods.
4. Boil 2 liters of water. Boil the carrot and the pieces of leek (NOT the shredded leek) for 6 minutes.
5. Cut the white fish (I used Saithe) in 5cm pieces.
6. Whisk 1½ table spoons of flour, 2½ dl of water in a frying pan (with a lid). Add 1 table spoon of stock powder, 1½ dl of cream and 1 table spoon of butter. Let it simmer, while stirring, until the sauce thickens.
7. Squeeze the juice of ½ lemon and add the chopped dill. Put the fish in the sauce and sprinkle the shredded leeks on top. Let it simmer for 5 minutes. Add 200 grams of shrimp and let it simmer in the sauce for about 1 minute.
Cut the last half of the lemon into smaller pieces, ready to serve with the potatoes and vegetables!
