Thursday,19 October, 2017
Current issue | Issue 1293, (28 April - 4 May 2016)
Thursday,19 October, 2017
Issue 1293, (28 April - 4 May 2016)

Ahram Weekly

Sufra Dayma: Fish fillets and potatoes in creamy lemon sauce

Serves 4-6

Ingredients:

8-10 fish fillets (same size)
2 large potatoes (approx. 1/2 kg)
1 tsp crushed garlic
100 ml white wine
Juice of 2 lemons
8-10 large pickled green olives (pitted, quartered)
3 tbsp cream
2 tbsp olive oil + 1 tsp butter
Salt + pepper + thyme (dried)

Method:
Boil potatoes in water, only for seven minutes.  Remove and allow to cool.  Slice thickly.  Remove skin from around the circles.  Cover and leave aside.  Generously season the fish fillets; on both sides, with all seasoning.  In a wide skillet, add oil and butter in the centre.  Stir gently, over medium heat, only until garlic is about to start colouring.  Layer seasoned fillets over skillet base; in one layer.  Add potato slices to fill empty spaces, in between fish pieces.  Gently flip fillets on the other side, within a few moments ; to slightly colour.  Repeat with potato slices.  Add wine, lemon juice and a small amount of all seasoning, into pan base and over potato pieces.  Cover and allow to cook only for five minutes.  Add cream and scatter prepared olives.  Bring to a boil then remove away from heat. Keep covered until slightly cooled off then serve with a green salad aside.

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