Heligoland Pan Fish

Ingredients

• 4 small cod fillets
• 4 small salmon fillets
• juice of 1 lemon
• 2 stalks leek
• 1 beetroot
• 40 g Butter
• 1 cube crab soup paste
• 250 g heavy cream
• 3 sprigs dill
• Salt
• Pepper
• 100 g North Sea shrimp

Instructions

1. 1.

   Wash and pat dry the fish, drizzle with lemon juice. Clean and slice the leek into rings. Peel the beetroot and cut into sticks.

2. 2.

   Heat butter or margarine. Fry the fish fillets on both sides for 5 minutes, then set aside warm. Add leeks and beetroot to the pan and sauté briefly.

3. 3.

   Crush the crab soup paste, add it with 1/4 l water and heavy cream to the pan. Bring to a boil, then simmer for 5 minutes.

4. 4.

   Wash dill, pluck the leaves from the stems, and add them with the fish back into the pan. Warm through again. Season with salt and pepper, then sprinkle with shrimp before serving.