For small and large buccaneers: Fix for fillet of pollock or salmon in a creamy herbal cream sauce with a fine dill note.
You'll need 350g fish filets (fresh or frozen) and 200ml cooking cream (15% fat).
Preparation: 1. Place the fish in a flat casserole dish. 2. Mix the contents of the bag with the cream and pour the sauce evenly over the fish. 3. Cook in preheated oven at 200 ° C (circulating air: 175 ° C) for 25-30 minutes. Cook frozen fish for about 35 minutes. Serve with rice and carrots.
Ingredients: palm oil, maltodextrin, starch, iodized sea salt, lactose, 3% dill, MILK PROTEIN, spices, yeast extract, white wine extract, parsley, COD POWDER, spices (garlic, turmeric), sugar, salt, lemon juice powder, flavors (with MILK)
