FRIED FISH FILLETS WITH MUSHROOMS
Stekta fiskfiléer med svamp
This is a good way of varying the fried fish. Fry until golden brown and crisp and sprinkle with fried leek and mushrooms. Lemon is almost always served with fish.
Serves 4
Approx 1 lb 8 oz fish fillets from e.g.
cod, haddock, pike-perch or rainbow trout
2 teaspoons salt
some white pepper
1 egg
4 tablespoons flour
2 to 3 tablespoons butter or margarine
½ leek
approx 1 3/4 oz fresh mushrooms
1 lemon
Quickly rinse the fillets. Take away any remaining bones if you can catch them and flavor with salt and pepper.
Whisk up the egg, then dip the fillets in egg and then coat with flour. Leave them for a while so the coating sets a little on the surface. Brown the fat in a frying pan and fry the fish until golden, about 5 minutes on each side, depending on the thickness of your fish fillets and the sort of fish.
Lift it upp and put it on a warm plate. Keep warm.
Shred the leek and slice the mushrooms. Put them in the pan and let them fry together, then lower the heat and continue cooking for a couple of minutes. Pour this mixture over the fried fish, drizzle with some lemon juice if you wish and decorate with lemon wedges or slices.
Serve with boiled or mashed potatoes and a sallad or grated raw vegetables.
Enjoy!
Bella
Stekta fiskfiléer med svamp
This is a good way of varying the fried fish. Fry until golden brown and crisp and sprinkle with fried leek and mushrooms. Lemon is almost always served with fish.
Serves 4
Approx 1 lb 8 oz fish fillets from e.g.
cod, haddock, pike-perch or rainbow trout
2 teaspoons salt
some white pepper
1 egg
4 tablespoons flour
2 to 3 tablespoons butter or margarine
½ leek
approx 1 3/4 oz fresh mushrooms
1 lemon
Quickly rinse the fillets. Take away any remaining bones if you can catch them and flavor with salt and pepper.
Whisk up the egg, then dip the fillets in egg and then coat with flour. Leave them for a while so the coating sets a little on the surface. Brown the fat in a frying pan and fry the fish until golden, about 5 minutes on each side, depending on the thickness of your fish fillets and the sort of fish.
Lift it upp and put it on a warm plate. Keep warm.
Shred the leek and slice the mushrooms. Put them in the pan and let them fry together, then lower the heat and continue cooking for a couple of minutes. Pour this mixture over the fried fish, drizzle with some lemon juice if you wish and decorate with lemon wedges or slices.
Serve with boiled or mashed potatoes and a sallad or grated raw vegetables.
Enjoy!
Bella
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