Fish Cutlets with Sauce

Name: Fish Cutlets with Sauce
Yield: 6 g
Ingredients: 500 g Fish fillet; 2 pcs white bread; Milk, unspecified; 1 pcs Egg; 1 pcs Onion; 2 tbsp Wheat flour; Salt and pepper; Oil, olive; 1 pcs Onion; 1 pcs Carrot, Norwegian, raw; butter; 2 tbsp Tomato purée; 80 ml Heavy cream; 150 ml Water; salt, pepper, bay leaf

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Tender fish cutlets in a tomato and cream sauce – perfect for a family lunch or dinner.

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Method

Soak the white bread in milk.

Mince the fish fillet, onion, and soaked bread together, then mix in the egg, salt, pepper, and combine well.

Shape the cutlets, dust with flour if you like, and pan-fry in olive oil until cooked through.

For the sauce, sauté the diced onion and carrot.

Stir in tomato paste, cream, water, seasonings, and a bay leaf, then simmer until the sauce comes together.

Serve the cutlets hot.

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Fish Cutlets with Sauce

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