Recipe for fish pan
A quick and delicious fish dish with cod, shrimp, and plenty of crispy vegetables.
This fish skillet is suitable as a tasty, healthy, and quick meal on a busy weekday.
The dish can be varied in many ways (see more in notes after the instructions).
Ingredients
- 250 gram Saithe
- 250 gram Pollock
- 100 gram Prawns
- 1 clove Garlic
- 2 pcs. Leek or 4-5 spring onions
- 3 pcs. Carrots
- 0.5 pcs. Broccoli
- 200 gram Cream
- 30 gram Balsamic Vinegar white
- 42 gram Honey liquid
- Spices salt and pepper
- Oil for frying
Instructions
- Take the cod fillets out of the fridge 30 minutes before you need them.
- Sprinkle the fish with salt and let them sit at room temperature.
- Rinse and pat dry the fish - it is now ready to use.
- Finely chop the garlic.
- Peel the carrots and cut them into sticks.
- Cut the leeks into thin rings or the spring onions into smaller pieces.
- Divide the broccoli into florets.
- Heat a sauté pan with oil.
- Sauté the vegetables - except the broccoli - for a couple of minutes.
- Add cream, honey, and balsamic vinegar to the pan with the vegetables. Bring everything to a quick boil.
- Cut the fish into wide strips and place it over the vegetables in the pan.
- Place the broccoli over the fish.
- Season to taste with salt and pepper.
- Continue cooking for about 4 minutes.
- Just before it's done, place the shrimp on top.
- Serve the dish directly from the pan with potatoes or bread as an accompaniment.
Notes
The fish pan can be varied endlessly depending on taste and the contents of the fridge.
Try, for example, using salmon, asparagus, cauliflower, cabbage, and red onions.
Try, for example, using salmon, asparagus, cauliflower, cabbage, and red onions.