Fish fillet in wasabi sauce recipe

Fish Fillet in Wasabi Sauce recipe

This article was published by: Matthew

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Ingredients

2	fish fillets, e.g. pike-perch with skin
1 tbsp	horseradish, grated
1 tsp	wasabi paste
200 ml	single cream
½ tbsp	parsley, chopped
	salt and pepper
1 tbsp	butter

Instructions

With a sharp knife, carve diamonds into the skin of the fish. Mix together 2/3 of the horseradish, 2/3 of the wasabi and 1 tsp of the parsley. Rub the mixture into the skin cuts.

Wrap the fish fillets into foil and allow to steep in the refrigerator for 1 hour, then take out of the foil.

In a saucepan, heat the butter and fry the fish fillets on the skin side for 2 minutes. Turn the fish, switch off the heat and cook the fillets on the residual heat until just done. Remove from the pan and season with salt.

Stir the single cream into the pan and add the remaining horseradish, wasabi and parsley. Switch on the heat again and bring to a short boil. Season to taste with salt and pepper.

Serve the fish with the sauce and potatoes.

Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a