00:00So, we have here islang dapa, and we'll just partner it with the herb that we harvested
00:13ourselves here in their farm, their dill, and then we'll spread some cream on it.
00:19So we're going to make a fish fillet in creamy dill sauce.
00:25So for our salad, we can now fillet our fish.
00:44So this is clean, it doesn't have any fish bones and bones.
00:47So I'll start off here at the back of the fish.
00:53This is what we usually use in fine dining, flounder.
01:07So now that our pan is hot, we'll just add our butter.
01:25At this point, it's still half-cooked, so we'll just remove it.
01:41This is the presentation side.
01:44And for the sauce, we'll just add more butter.
01:49So we'll just add flour, this will serve as our thickener.
01:56And then after that, our fresh milk.
02:09And then we're just going to season this with some salt and pepper.
02:17So we'll just add our cream.
02:20So once we get the consistency that we want, we can now add our parsley and dill.
02:45So once we get the temperature, the consistency, we'll just put the fish back in the pan with the sauce.
03:02And we can now plate.
03:16I'm not familiar with fish.
03:19I thought it was tilapia.
03:21Oh my God.
03:23It tastes like tilapia.
03:26Yeah, actually, it's like it's holding something.
03:30It's like it's reminding you of the texture of tilapia.
03:34I just noticed that it's only half-cooked.
03:38Yes, because we want to retain the texture of the fish.
03:45Thank you.
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