Llampuga in lemon sauce

By 19 September, 2022 HOME_EN, RECETAS_EN
DifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 4 fillets of llampuga
 500 g of romanesco cabbage
 250 g of green beans cut in half
 1 tbsp of chopped fresh dill
 1 tbsp of minced fresh oregano
 Extra virgin olive oil
 Flour
 Salt, pepper
For the lemon sauce
 1 minced shallot
 1 crushed garlic clove
 40 ml of cream
 1 tbsp extra virgin olive oil
 Zest of 1 lemon
 2 tbsp of lemon juice
 1 tbsp of chopped dill
 1 tbsp of chopped basil
 Salt, pepper
1

Place a steamer basket in a large saucepan and pour water. Then, add the cabbage and beans, season, cover and let it cook over medium heat for about 15 minutes. Remove the vegetables and mix them with a splash of extra virgin olive oil, the dill and the basil.

2

While the vegetables are cooking, prepare the lemon sauce. In a pan with a little oil, add the garlic and shallot and fry for a few minutes. Add the water and cream. Let it boil and cook over low heat for 5 minutes. Add the lemon zest and juice, and then season. Mix everything well with the herbs.

3

Finally, season the fillets of llampuga with salt and pepper and sprinkle with a little flour on both sides. In a frying pan with a little oil, grill the fillets until golden brown on both sides.

4

Serve with the vegetables and the lemon sauce.

Category

Ingredients

 4 fillets of llampuga
 500 g of romanesco cabbage
 250 g of green beans cut in half
 1 tbsp of chopped fresh dill
 1 tbsp of minced fresh oregano
 Extra virgin olive oil
 Flour
 Salt, pepper
For the lemon sauce
 1 minced shallot
 1 crushed garlic clove
 40 ml of cream
 1 tbsp extra virgin olive oil
 Zest of 1 lemon
 2 tbsp of lemon juice
 1 tbsp of chopped dill
 1 tbsp of chopped basil
 Salt, pepper

Directions

1

Place a steamer basket in a large saucepan and pour water. Then, add the cabbage and beans, season, cover and let it cook over medium heat for about 15 minutes. Remove the vegetables and mix them with a splash of extra virgin olive oil, the dill and the basil.

2

While the vegetables are cooking, prepare the lemon sauce. In a pan with a little oil, add the garlic and shallot and fry for a few minutes. Add the water and cream. Let it boil and cook over low heat for 5 minutes. Add the lemon zest and juice, and then season. Mix everything well with the herbs.

3

Finally, season the fillets of llampuga with salt and pepper and sprinkle with a little flour on both sides. In a frying pan with a little oil, grill the fillets until golden brown on both sides.

4

Serve with the vegetables and the lemon sauce.

Llampuga in lemon sauce