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Stewed scrub with onion / fish peanut sauce and pickled cranberries

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Stewed scrub with onion / fish peanut sauce and pickled cranberries

Pepper
Rye flour, wholemeal
Salt
Butter
0.5dlWhite wine vinegar
1Lemon
1dlFish broth
1tbspFish mustard
1Onion
100gCane sugar
100gCranberry. raw
2tbspWater
2.5dlWhipped cream
600gFlounder fillet

Instructions for Stewed scrub with onion / fish peanut sauce and pickled cranberries

To prepare the Stewed scrub with onion / fish peanut sauce and pickled cranberries recipe, please follow these instructions:

Crushed cranberries: Cranberries (possibly thawed frozen) are boiled in a can of sugarcane, water, juice and grated lemon and salt. Let the cranberries boil for approx. 1 min., Take the saucepan off and let the pickled berries pull for as long as possible.

Spread the scallop: fill the fillets with salt and pepper, turn in rye flour and butter on a pan for approx. 3 min. on every side. The fillets must be golden.

Onion / Fish Peanut Sauce: Pour fish and white wine vinegar into a pan and add onions cut into strips. Boil for approx. 5 min until the bulbs are tender. Add the cream and let the sauce boil until the consistency becomes creamy. Season with peanut, salt and pepper.

Serve the dish with new potatoes and a cold beer.

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