Ingredients with Measurements:
- 4 brathering fillets
- 1 fennel bulb, sliced
- 2 carrots, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 cup chicken broth
- 1/2 cup white wine
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat.
2. Season the brathering fillets with salt and pepper, and coat them in the all-purpose flour.
3. Place the brathering fillets in the skillet and cook for 3-4 minutes on each side, or until golden brown. Remove from the skillet and set aside.
4. In the same skillet, add the fennel, carrots, onion, and garlic. Cook for 5-7 minutes, or until the vegetables are tender.
5. Add the chicken broth and white wine to the skillet, and bring to a simmer. Cook for 5-7 minutes, or until the liquid has reduced by half.
6. Add the butter to the skillet and stir until melted.
7. Return the brathering fillets to the skillet and spoon the vegetable mixture over them.
8. Cover the skillet and cook for an additional 5-7 minutes, or until the brathering fillets are cooked through.
9. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 22g
- Carbohydrates: 17g
- Protein: 25g
Substitutions for ingredients:
- Brathering fillets can be substituted with any other white fish fillets.
- White wine can be substituted with chicken broth or vegetable broth.
Variations:
- Add sliced mushrooms to the vegetable mixture for an earthy flavor.
- Use different herbs, such as thyme or rosemary, to season the brathering fillets.
Tips and tricks:
- Make sure to pat the brathering fillets dry before coating them in flour to ensure a crispy crust.
- Use tongs to flip the brathering fillets to prevent them from falling apart.
- If the liquid in the skillet is too thin, mix a tablespoon of cornstarch with a tablespoon of water and add it to the skillet to thicken the sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of rice or mashed potatoes.
- Garnish with fresh parsley or chopped chives.
Garnishes:
- Fresh parsley
- Chopped chives
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Roasted vegetables, such as asparagus or Brussels sprouts
Suggested side dishes:
- Rice
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the brathering fillets are sticking to the skillet, add more oil to the pan before cooking.
- If the liquid in the skillet is too thick, add more chicken broth or white wine to thin it out.
Food safety advice:
- Make sure to cook the brathering fillets to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Brathering is a traditional German dish made with herring fillets.
Flavor profiles:
- Savory
- Earthy
- Sweet
Serving suggestions:
- Serve hot with a side of rice or mashed potatoes.
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Region: German
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