Fish in cream sauce
Fish in creamy sauce
This one is my own and one of the favourites in the family. It's simple and fast, requires little preparation and tastes wonderful.
- Olive oil
- A couple of leeks or one or two bundles of spring onions
- A couple of fresh, sweet carrots
- 2-3 deciliters (1-1½ cups) of full cream
- Mustard (strong French Dijon is good)
- ½ deciliter (1/4 cup) of capers - pickled berries of the caper bush
- 3/4 kilogram (1½ lb.) of lean fish fillet without bones and skin. Cod or similar white fish is best, but trout or salmon can do.
- Lemon juice and zest
- Salt, pepper, nutmeg
I generally start boiling water for the rice at the same time that I start frying the vegetables. Giving the rice approx. 10 minutes boiling and 10 minutes to rest under a lid to finish will synchronize things almost perfectly.
- Cut the fish fillets into regular serving size and remove all bones
- Chop the leeks or onions and carrots into thin slices
- Sauter (fry while stirring, giving no color, just softening) in oil on a deep frying pan for a couple of minutes. Put in the carrots first.
- Add a teaspoon salt and a bit of pepper
- Add the cream and boil for a while (5-10 minutes) till it starts thickening
- Add two tablespoons of mustard
- Add the pickled capers 3-4 tablespoons
- Stir and let boil for a minute
- Lay the fish carefully on top
- Put lemon juice, salt and ground nutmeg over the fish
- Let boil under a lid until done, which is approx. 5-10 minutes for most lean fish
- Shake the pan a bit from time to time. Don't stir!
- Grate a bit of lemon zest over the fish before serving to add color and fragrance
- Serve with boiled, white rice and lemon slices
You can vary the strength of this dish a bit by using more or less mustard and capers. You might also want to add different supplementary vegetables. Carrots work very well and my friend Jens says that mushrooms do too. I personally prefer winter vegetables such as parsley roots, celery (the root as well as the stems), fennel bulbs and parsnip, Always sauter the hard vegetables first and the softest last before adding cream, and keep preparation time short in order to keep the vegetables slightly hard--al dente.
And never, NEVER overcook the fish. As soon as it's changed its color on the top, you serve the dish.
Serve with a chilled white, not too crisp and dry. The dish does give some punch, so the wine needs to be able to punch back.