Creamy Fish Ragout
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 21 ozs pork fillets (e. g zander, bass)
- 2 carrots
- 1 clove garlic cloves
- 2 shallots
- 1 bunch scallions
- 2 Tbsps butter
- 1 Tbsp flour
- ⅞ cup white wine
- ⅞ cup Fish broth
- 1 tub Crème fraiche
- 1 bunch Dill
- Noilly Prat
- lemon juice
- salt
- White pepper
Product recommendation
Cannot be frozen
Preparation
Kitchen utensils
1 Skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Lid, 1 Citrus juicer
Preparation steps
1.
Wash, dry and dice the fish fillet.
2.
Peel the carrots, garlic and shallots. Slice the carrots and finely dice the garlic and shallots.
3.
Wash and trim the scallions and cut into 3 cm/1 inch lengths.
4.
Heat the butter in a pan and saute the carrots, garlic and shallots. Dust with flour and stir in the white wine. Simmer until reduced slightly, then add the fish broth. Stir in the creme fraiche and simmer gently for 5-6 minutes. Then add the fish and scallions and cook over a low heat for a further 6-8 minutes, until done.
5.
Chop the dill weed (reserving a few sprigs to garnish) and mix into the ragout at the end. Season to taste with a few drops of lemon juice, Noilly Prat, salt and pepper and serve garnished with the reserved dill weed.
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