Colorful Fish Ragout À La Gabi
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 25 mins |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g fish fillet (s) (saithe)
For the marinade:
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper
- 0.5 ½ lemon (s), juice it
- 2 tablespoons oil
For the sauce:
- 2 leeks, cut into rings
- 2 onion (s), cut into cubes
- 2 tablespoon butter
- 2 tablespoon flour
- 125 ml broth
- 125 ml milk
- 1 red pepper (s), cut into cubes
- 1 small Can (s) mushrooms, sliced
- 2 egg yolks
- 50 g cream
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Wash the fillets, pat dry and cut into 2 cm cubes. Mix salt, pepper, lemon juice and oil in a bowl and marinate the fish cubes in it for 2 hours.
- Heat the butter in a large saucepan and sauté the leek and onion cubes in it. Dust the flour over it, pour on the broth and milk and bring to the boil. Add the mushrooms, pepper and fish cubes to the sauce and sauté for 7 minutes. Stir gently so that the sauce doesn`t stick to the bottom. Take the pot off the stove. Mix the egg yolk with the cream and use it to thicken the ragout. Season to taste with pepper and salt.
- Serve with herbal rice and salad.
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