Altenessen Fish Ragout
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g fish fillet (s), (pollack fillet)
- 1 lemon (s)
- 2 onions)
- 1 bunch herbs, mixed the season (possibly a little more)
- 50 g clarified butter, or equivalent liht product
- 30 grams flour
- 125 ml meat stock
- 125 ml wine, white, dry
- 125 ml sweet cream
- Salt and pepper, freshly ground white
Print Recipe
Pin Recipe Instructions
- Rinse the pollack fillets briefly, pat dry and cut into 3cm cubes. Remove any bones that may be present. Mix the cubes with the juice of the lemon and let stand for 10 minutes.
- Peel the onions and finely dice them. Rinse, dry, finely chop herbs and set half of them aside.
- Heat the clarified butter in a saucepan and let the onions turn golden yellow in it. Then add half of the herbs and sweat briefly while stirring. Dust the flour and stir in. Deglaze everything with meat stock, white wine and cream and simmer for 5 minutes. Season the sauce with salt and pepper to taste.
- Put half of the sauce in an ovenproof dish and add the fish cubes. Sprinkle with the remaining herbs and cover with the rest of the sauce. Place in the oven, preheated to 200 °, and cook for 15 minutes. With some herbs Garnish and serve in the form.
- Boiled potatoes or mashed potatoes, or brown rice and a green salad of the season are enough.
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