Fish and Seafood Pan with Dill Sauce

Name: Fish and Seafood Pan with Dill Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: Europe, Swedish, Scandinavian
Ingredients: 400 g mixed fish fillets (ready to cook, skinless, e.g., perch, swordfish, deep-sea bass); 300 g shrimp (ready to cook, cooked); 200 g prawns (ready to cook, peeled); 300 g mussels (ready to clean); 2 shallots; 100 g mushrooms; 2 tbsp butter; 2 tbsp flour; 100 ml dry white wine; 150 ml fish stock; 150 ml Heavy Cream; 2 tbsp Vegetable oil; 1 bunch dill; 1 tbsp honey; a splash lemon juice; Salt; white pepper (from the mill); lemon wedges (for garnish)

Prep: 15min

| Servings: 4 | Cook: 20min

A fish and seafood pan with dill sauce is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!

Ingredients

400 g mixed fish fillets (ready to cook, skinless, e.g., perch, swordfish, deep-sea bass)
300 g shrimp (ready to cook, cooked)
200 g prawns (ready to cook, peeled)
300 g mussels (ready to clean)
2 shallots
100 g mushrooms
2 tbsp butter
2 tbsp flour
100 ml dry white wine
150 ml fish stock
150 ml Heavy Cream
2 tbsp Vegetable oil
1 bunch dill
1 tbsp honey
a splash lemon juice
Salt
white pepper (from the mill)
lemon wedges (for garnish)

Instructions

1.
Wash the fish fillets, pat dry and cut into bite-sized cubes.
2.
Wash, clean shrimp, prawns and mussels as well.
3.
Peel shallots and slice thinly into rings.
4.
Clean mushrooms and slice them.
5.
Heat butter in a pan and sauté the shallots. Sprinkle flour over and deglaze with white wine and fish stock. Stir occasionally and let thicken slowly until creamy. Then pour in cream, add fish, mussels, prawns and shrimp, cover and simmer 8-10 minutes over low heat.
6.
Sauté mushrooms in hot oil and add to the fish pan. Season with honey, lemon juice, salt and pepper. Sprinkle chopped dill (leaving some sprigs for garnish) and serve garnished with lemon wedges and dill tips.