Schollenfilets with Crab and Herb Sauce

Ingredients

• 8 Schollenfilets
• 400 ml fish stock (1 glass)
• 125 ml white wine
• 2 tbsp butter
• 1 tbsp flour
• 100 ml heavy cream
• Salt
• ground pepper
• 1 bunch dill
• 1 bunch parsley
• 125 g North Sea crab meat

Instructions

1. 1.

   Rinse the Schollenfilets. Bring fish stock and white wine to a boil in a pan. Place the fillets in the liquid and let them cook for 5-6 minutes. Remove the fillets with a slotted spoon and keep warm on a plate.

2. 2.

   Melt butter in a saucepan. Sauté flour until lightly browned. Measure out 200 ml fish stock and use it to deglaze the roux, stirring constantly. Simmer for 2-3 minutes. Add cream and heat through. Season with salt and pepper. Rinse herbs, shake dry, finely chop, and fold into the sauce.

3. 3.

   Warm the crab in the remaining fish stock briefly. Plate the fillets with the herb sauce and drained crab on top.