The preparation of fish has a particularly long tradition in Frankfurt cuisine. One of the popular fish recipes is the Frankfurt version of the zander fillet. For the preparation you need:
Ingredients:
- 1 kg pike-perch fillet
- 30 g butter
- salt
<x>.N</x>- Pepper
- 1 onion
- 1 cucumber
- Lemon juice (approx. 1/2 lemon)
- 1 bunch dill
- 1/4 liter cream
Preparation:
First you need to make sure that the fillets are clean and dry. These give you then in a butter-lined casserole dish, drizzle the whole then with the lemon juice and season it then according to your own taste still with salt and pepper. Cut the onion into small cubes and put them over the seasoned fillets. Now add a little butter in thin flakes on top and steam the whole thing at about 120 degrees for 20 minutes. Now cut the unpeeled cucumber into not too thin slices and add them to the cream and let the whole thing simmer at low heat for about 15 minutes. Now take out the cucumber slices, arrange them on a plate and then place the fillet pieces on top. Keep the whole thing warm again while you pour the fish stock and the cream together and simmer until you get a thick sauce. Now stir in some butter and the chopped dill and then pour the sauce over the fish to serve. Bon appetit!