Fish/Seafood

Creamy French Fish Skillet

header

Fancy dinner doesn’t always have to be expensive! In fact, it’s real easy to whip up some tasty “fancy” meals at home on a low budget. You just have to find out how to present them to your family on their plates. You know what they say: “You eat with your eyes first!”

When everyone hears “Oh, French food! That must be pricey!” Yes, French food is expensive because they turn basic ingredients into exquisite dishes and give them some real high class names. The French cuisine is actually real simple but classy! It’s about controlling the amount of seasonings, herbs etc.

I cook for a “larger crowd” on a real tight budget. My son and brothers are real picky eaters and get tired if you cook the same meal like once a week.
Therefore, I get inspiration from magazines, books, cooking shows etc. You don’t have to copy the exact recipes one to one. Feel free to leave out a few things and add “cheaper” ingredients instead. That’s the fun about cooking.

I’m a real perfectionist and back then I wanted to copy the recipe with the exact given measurements. Believe me, it’s not possible if you’re cooking for 6-8 people! I’ve learned how to control my ingredients and search for other cheaper alternatives. It’s also great playing with new ingredients with pretty colors to make your dish more “attractive!”

This Creamy French Fish Skillet of mine is really easy to make and has such a great flavor to it! No one can even tell that such little ingredients can become something really G-O-O-D! 🙂

21232103_463552117360482_560255161804795235_n21272667_463552130693814_3229552161666495207_n21270903_463552157360478_4137967577939619068_n

Creamy French Fish Skillet

Yield: 6 servings

Ingredients:
500 g Fish fillet (pollack or any white fish fillet)
2 Tbsp Lemon juice
4 Spring onions
150 g Red lentils
4 tsp Vegetable broth (powder)
700 ml Water
100 g Heavy cream
4 Tbsp Cornstarch
2 tsp Mustard
Salt
Pepper

Directions:
Cut fish fillets into 3 cm pieces season with salt and baste with lemon juice.

Cut spring onions in 2 cm long pieces.

Boil 700 ml water and add the vegetable broth. Add the red lentils into the boiling water and let simmer for 5-6 minutes at medium heat.

Stir cornstarch into the heavy whipping cream and add to the broth. Let simmer for 2 minutes then season with salt, pepper and mustard.

Add the fish fillets and spring onion to the sauce . Cover the skillet and let simmer for 7-8 minutes until the fish fillets are cooked.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s