Little-eyed grenadier stewed in cream

Incarnate tenderness - especially appreciated by those who love soft fish. Here, the amazing feature of grenadier is fully revealed - in different dishes pretending to be different fish or not fish at all. Here he successfully mimics a halibut, which was fed only shrimps.

Ingredients

• grenadier fillet without skin 100 g
• bell pepper (fresh) 0.5 pcs.
• cauliflower (fresh and frozen) 0.3 pcs.
• broccoli (fresh or frozen) 0.3 pcs.
• cream 33% 30 ml
• garlic 1 pc.
• lemon 0.3 pcs.
• wheat flour 2 tbsp.
• vegetable oil 10 ml
• salt and pepper 1 pinch (s)
• water 50 ml

Directions

1. Fillet of grenadier, from which you have previously drained excess water in a colander, dry with a paper towel and cut into pieces of about 3 × 3 cm, sprinkle with lemon juice and immediately roll everything in flour.
2. Fry the fish cubes in a well-heated frying pan in vegetable oil for 2-3 minutes at a distance of 0.5-1 cm from each other, gently turning over with a spatula with a sharp edge, until they are light golden brown. Do not be afraid to underfry, quick frying is enough, otherwise the fish may start to fall apart. Depending on the size of the pan and the number of servings, you may need to add several frying tips because keeping the distance between fish pieces is very important here.
3. Add vegetables to the pan and fry for another 3-5 minutes, until the vegetables are almost completely cooked. Add garlic, a little water (about 50 ml) and pour in the cream. Simmer the dish for literally 30 seconds until the excess liquid evaporates, salt and pepper to taste and remove from heat. Your useful fish is ready!