Seafood Stroganoff
Seafood Stroganoff with fish fillets, mushrooms and sour cream; quick, family-friendly and served over noodles.
By Stuart Radforth | Prep: 15 min | Cook: 60 min | Serves: 4
Tags: Dinner, British, Nut-Free, Egg-Free
Ingredients
- 750 g fish fillets
- 50 g butter
- 1 pcs onion
- 375 g mushrooms
- 50 ml white wine
- 5 g salt
- 5 ml worcestershire sauce
- 15 ml lemon juice
- 4 tsp mustard
- 0.5 tsp black pepper
- 375 ml sour cream
- 4 cup noodles
Instructions
- Prepare fish: Cut fish into strips, about 1.5 x 5 cm (½ x 2 inches).
- Cook vegetables: Sauté onion in butter until tender. Stir in mushrooms and cook until tender. Remove from pan and set aside.
- Cook fish: In the same pan, sauté fish for about 4 minutes or until flesh is opaque and flakes easily. Stir gently.
- Combine ingredients: Whisk together salt, Worcestershire sauce, lemon juice, Dijon-style mustard, pepper, white wine, and sour cream; add to the pan with mushrooms and onion. Heat gently.
- Serve: Serve over hot cooked noodles. Garnish with a squeeze of lemon.