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Fish in cream sauce
A nice course for lean fish. Served with rice.
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
- 2.5 deciliters (2-3 cups) of cream
- Mustard (strong French Dijon is best)
- 0.5 deciliter (1 cup) of Capers - pickled berries of the caper bush
- 0.75 kilogram (1.5 lbs) of lean fish fillet without bones. Cod or similar white fish is best, but trout can do.
- Lemon juice
- Salt, pepper, nutmeg
- Cut the fish fillets into regular serving size and remove all bones
- Chop the leeks or onions
- Sauter (fry while stirring, giving no color, just softning) in oil on a deep frying pan for a couple of minutes. Put in the carrots first if you use them.
- Add a tespoon 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
- Put 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. 10 minutes for most lean fish
- Shake the pan a bit from time to time. Don't stir!
- Serve with boiled, white rice and lemon slices
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 rest under a lid to finish will syncronize things almost perfectly.
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. Always sauter the hard vegetables first and the softest last before adding cream.