Steamed Fish With White Cream Stroganoff

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READY IN: 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • After egg noodles are drained and rinsed, toss with 1 tblsp olive oil to prevent sticking together. Set aside.Keep warm in oven.
  • In deep wide frying pan, add olive oil, lemon juice, water,dill weed and sugar. Bring to a simmer.
  • Cut fish into individual servings and sprinkle with sea salt and lemon pepper.
  • Place in the simmering liquid.Cover Turn once after 8 minutes.
  • Add the 1/2 cup white wine.
  • Turn heat low and cook another 5 minutes.
  • Gently remove fish from pan and set aside.Keep warm in oven.
  • Add diced onions, mushrooms and garlic to remaining liquid. Add remaining white wine. Uncover and simmer for 8 to 10 minutes.Simmer until liquid is reduced by half. Remove from heat and cover.
  • Right before serving, turn heat to medium level, add sour cream and mix in gently with the onions and mushrooms.
  • Place noodles on a large platter in a large circle. Pour onions,mushrooms and sauce in the middle and drizzle across the noodles.
  • Place the fish on top.
  • Garnish with green pepper rings.
  • Garnish with Roma tomato slices.
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