Fish panets with creamy dill sauce
Cooking Time30 m
Ingredients12
DifficultyMedium
Fish pannets with cold sauce and potatoes often wake up memories from the school dining room, but they work at least as well at home. This is a simple everyday dish that many like, both children and adults. Quick to get together, satiating and just as safe as the houseman’s diet should be.
Categories
Main courseDinnerYields
4ServingsCooking Methods
Panned
Ingredients
4 servings
- Step: 1900 g potatoes
- Step: 23 dl crème fraiche
- Step: 31 msk finished lemon shell
- Step: 43 msk finished dill
- Step: 53 msk hacked price
- Step: 62 krm salt
- Step: 7500 g drought (without skin) (or sej or coal jafile)
- Step: 81 dl veteran
- Step: 91 tsk salt
- Step: 101 st eggs
- Step: 113 dl panko or string bread
- Step: 12butter and rape oil to fry in
Instructions
- Step: 1Tina fish if frozen is used.
- Step: 2Cook the potatoes.
- Step: 3Dill sauce: Move all the ingredients to the sauce and spice with salt.
- Step: 4Fishing Panets: Cut the fish in pieces. Mix flour and salt on a plate. Show up the egg in a bowl and put pancoa on a plate. Turn the fish into flour then eggs and last panko.
- Step: 5Fish in butter and oil until it is golden.
- Step: 6Tiill serving: Serve the fish with potatoes and dill sauce.
Näring
| Calories | 585kcal |
|---|---|
| Carbohydrates | 41g |
| Fat | 34g |
| Protein | 27g |
| Serving Size | 4serving |
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