Pan-fried saithe with peas, potatoes and lemon
Saithe fillet dusted with a little flour and fried golden, with boiled potatoes, green peas and sugar snap peas and a cold sauce of quark and yoghurt with lemon and chives. With a punnet of cress or some dill instead of the chives, it becomes a cress or dill sauce.
- 30 minTime
- 25 minHands-on
- 4Portions
- ≈ 45 krper portion
- 450kcal per portion
Ingredients for 4 portions
- 1 ½ dlQuark
- 1 dlNatural yoghurt
- 1Lemon
- 3 ½ tbspChives, finely snipped
- 500 gSaithe fillet, in 4 pieces
- 2 tbspPlain flour
- to tasteSalt
- to tasteBlack pepper
- 1 tbspButter
- 1 tbspRapeseed oil
On the side
- 800 gPotato, waxy
- 300 gGreen peas, frozen
- 200 gSugar snap peas
Method
- Peel the potatoes and halve any large ones. Put them in a saucepan, cover with water, add salt and bring to the boil.
- Boil the potatoes until tender, about 20 minutes.
- Make the cold sauce: stir together the quark and yoghurt with the grated zest and a little juice from the lemon and the chives. Season with salt and pepper and chill.
- Mix the flour with salt and pepper on a plate and turn the saithe pieces in it.
- Heat the butter and oil in a frying pan and fry the fish over medium heat for 3–4 minutes per side, until golden and white all the way through.
- Cook the peas and sugar snap peas in lightly salted water for 2–3 minutes and drain.
- Cut the rest of the lemon into wedges. Drain the potatoes and serve the fish with the potatoes, peas, cold sauce and lemon wedges.
The cost is estimated from Swedish grocery prices.
