Recipe Rosehip Fish

Hemulen

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26 Aug 2020
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_Serves 4 | Preparation & cooking time 35-40 min

Ingredients
600 g any white fish fillets; I used zander (Sander/Stizostedion lucioperca)​
3 tablespoons APF/plain flour​
1,5 – 2 teaspoons salt (or to taste)​
2 teaspoons ground rosehips (dry rose hip/rose haw kibble; Rosa canina)​
0,5 teaspoon ground white pepper​
200 ml (~200 g) heavy cream/double cream​
2 teaspoons dill seeds​
1 teaspoon dried dill​
20-30 g Parmesan​
_________________________________​
Lemon and fresh dill for garnish​

Preparation

Set the oven to 175°C. Grate the Parmesan and set aside. Mix the flour with salt, ground rose hips and pepper in a bowl. Cut the fish fillets into ~2 cm strips, remove possible fishbones with tongs/pliers, toss the bits in the flour-spice mix and pour the contents into an oven dish lined with parchment/baking paper. Mix the dill seeds and dill with the heavy cream and pour the mix on top. Finish with a sprinkle of grated Parmesan. Cook in the oven for ~30 minutes. Serve with mashed potatoes, lemon and fresh dill.

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MypinchofItaly

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mypinchofitaly.co.uk
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_Serves 4 | Preparation & cooking time 35-40 min

Ingredients
600 g any white fish fillets; I used zander (Sander/Stizostedion lucioperca)​
3 tablespoons APF/plain flour​
1,5 – 2 teaspoons salt (or to taste)​
2 teaspoons ground rosehips (dry rose hip/rose haw kibble; Rosa canina)​
0,5 teaspoon ground white pepper​
200 ml (~200 g) heavy cream/double cream​
2 teaspoons dill seeds​
1 teaspoon dried dill​
20-30 g Parmesan​
_________________________________​
Lemon and fresh dill for garnish​

Preparation

Set the oven to 175°C. Grate the Parmesan and set aside. Mix the flour with salt, ground rose hips and pepper in a bowl. Cut the fish fillets into ~2 cm strips, remove possible fishbones with tongs/pliers, toss the bits in the flour-spice mix and pour the contents into an oven dish lined with parchment/baking paper. Mix the dill seeds and dill with the heavy cream and pour the mix on top. Finish with a sprinkle of grated Parmesan. Cook in the oven for ~30 minutes. Serve with mashed potatoes, lemon and fresh dill.

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Amazing. I love the use of rosehips, I really love it.
 
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