According to this recipe, a delicate fish is obtained, only for cooking it is better to take tilapia, pink salmon or salmon. Sorrel sauce perfectly complements the taste of fish. You can make a sauce not from sorrel, but from spinach, but then do not forget to add a couple of tablespoons of lemon juice to it for acid.
It is necessary
- For four servings:
- - 300 g of fish fillets;
- - 1 egg;
- - flour, vegetable oil, salt.
- For the sauce:
- - 200 ml of cream;
- - 100 g onions;
- - 50 g sorrel;
- - 1 tbsp. a spoonful of flour;
- - salt.
Instructions
Step 1
Chop the onion for the sauce, finely chop the sorrel. Fry the onions in vegetable oil, add sorrel, pour in 3 tbsp. spoons of water. Simmer for 3 minutes.
Step 2
Add cream, stir. Add flour, salt to taste, stir. Bring the sauce to a boil, but don't boil it! Place the sauce in a blender, stir until smooth.
Step 3
Dip the fish in flour, then in a beaten egg. Dip again in flour.
Step 4
Fry the fish in one piece on one side until golden brown, turn over and fry the other side.
Step 5
Place the fish on a plate and top with the sorrel sauce.
