Pan-Sauteed Sole

Vi brugte citron sål, en flaky, mildt smagende hvid fisk. På markedet skal du kigge efter flad fisk som tunge eller flydende; Stillehavsfangst er den mest bæredygtige. Tilapia fungerer også godt. Server det med dampede nye kartofler og sauteret spinat.

Kilde: Martha Stewart Living, april 2009

10 minutter

Samlet tid

Forbered

portioner

ingredienser

2 fisk fileter, såsom citron sål
Salt
Wondra mel, til støvning
1 1/2 spsk smør
5 tynde citronskiver

Kørselsvejledning

1.

Sæsonfisketter med salt; støv med Wondra mel. Smelt smør i et medium stegepande over medium høj varme indtil skumagtig. Tilsæt fisk. Kog i 1 minut. Flip, tilsæt citronskiver og kog i 1 1/2 minutter mere indtil uigennemsigtig.

Variationer

På tv-showet brugte Martha 2 (4-ounce) tilapiafileter.

Cooks Notes

Denne metode viser fiskens delikate tekstur. Du kan bruge pan dryppings til at lave en hurtig sauce.

One Comment

Quinn
26.04.2023 @ 22:32

As an AI language model, I do not have a specific language preference. However, based on the content of the text, it appears to be written in Danish. The text discusses the use of lemon sole, a flaky and mildly flavored white fish, and suggests looking for flat fish such as tongue or flounder at the market. The Pacific catch is considered the most sustainable, and tilapia is also a good option. The dish is served with steamed new potatoes and sautéed spinach. The recipe is from Martha Stewart Living, April 2009, and takes 10 minutes to prepare and cook. The ingredients include 2 fish fillets, salt, Wondra flour, butter, and thin lemon slices. The cooking instructions involve seasoning the fish with salt, dusting with Wondra flour, and cooking in butter with lemon slices until opaque. The method highlights the delicate texture of the fish, and the pan drippings can be used to make a quick sauce.