White fish in a nut and zest crust

Ingredients

750 g white fish

2 eggs

4 tbsp sunflower oil

100 g flour

50 g walnuts

50 g breadcrumbs

1/2 lemon

Salt to taste

Pepper to taste

For the dill stew:

1 onion

2 carrots

3 bunches of dill

2 tbsp 25% cream

1 tbsp flour

2 tbsp sunflower oil

Salt to taste

Pepper to taste

First, make the dill stew. Wash the dill, dry it, and cut it into 3-4 cm long pieces. Peel the onion and carrots. Thinly slice the onion into half rings and cut the carrots into strips. In a preheated saucepan, fry the carrots and onions in butter for 3 minutes. Then add the dill and cook for another 4 minutes. Toast the flour in a dry frying pan. Add the cream, toasted flour, pepper, and salt to the carrots and onions and mix everything together. Reduce the heat and simmer for 7 minutes, covered.

Wash the fish, pat dry, cut into pieces, and sprinkle with lemon juice. Rub with salt and pepper, and roll in flour. Set aside for 5 minutes to allow the flour to be thoroughly absorbed.

Grate the zest from half a lemon. Squeeze the juice from the pulp. Chop the nuts into fine crumbs. Mix the nuts, grated zest, and breadcrumbs in a bowl. Beat the eggs in a separate bowl and season lightly with salt and pepper. Dip the fish pieces in the eggs first, then coat them in the breadcrumbs. Press the breadcrumbs into the mixture with your hands.

Fry the fish in a well-heated frying pan for 4 minutes on each side. Place on a plate with the dill ragout and serve.

Enjoy!