Summary

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

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Instructions

1. Heat olive oil in a pot. Sweat the shallot, the halved mushrooms and half a bell pepper in it.
2. 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.
3. Fold in the tomato and bell pepper cubes, warm up a little, but don`t let boil any more.
4. Serve sprinkled with chopped parsley. With oven-warm baguette.