STEAMED FISH WITH SOUR CREAM SAUCE
The is from "The Swiss Cookbook". I haven't made it yet. Times are guesstimates. The original recipe just said "sour cream". No doubt full fat sour cream would be better, but I have to watch the cholesterol.
Provided by Debbie R.
Categories Swiss
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle fish with salt. Heavily butter a skillet that is presentable at the table. Place the fillets in it side-by-side.
- Sprinkle with the flour and parsley. Spoon the sour cream in a thin layer over the fish. Pour in the chicken broth.
- Cook, uncovered over low heat, without turning, until the fish is flaky. Sprinkle the lemon juice over the fish.
- Place the skillet under the broiler. Broil until barely browned. Serve from the skillet.
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Check it out »#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #seafood #easy #european #swiss #fish
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