Ingredients
200 g sour cream
½ lemon juice
½ teaspoon nutmeg
7 g chive (sliced)
Preparation
Put the sour cream in a pot; add lemon juice, nutmeg and chive. Cook on gentle fire until cream becomes liquid, like milk. That means the sauce is done. Pour the sauce over already arranged fish and potato and serve. Don’t panic, the sauce must become hard again. The best is with fresh water fish
