Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g salmon fillet (s)
- 250 g redfish fillet (s)
- 1 bell pepper (s), yellow, diced
- 1 beefsteak tomato (s), filleted and diced
- 2 shallot (s), finely diced
- 2 cloves garlic, finely diced
- 125 g mushrooms, halved
- 600 ml vegetable stock
- 150 ml crème fraîche
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- pepper
- salt
- Parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Heat olive oil in a pot. Sweat the shallot, the halved mushrooms and half a bell pepper in it.
- Pour in the stock and crème fraîche and bring to the boil. Add coarsely diced fish fillet pieces and let simmer for 5 minutes over low heat. Season with lemon juice, salt, pepper, paprika powder and nutmeg and season to taste.
- Fold in the tomato and bell pepper cubes, warm up a little, but don`t let boil any more.
- Serve sprinkled with chopped parsley. With oven-warm baguette.
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