Egg-fish Ragout

Summary

Ingredients

• 4 egg (s)
• 1 tablespoon flour
• 1 can fish (herring in tomato)
• 1 small onion (s)
• 50 g butter
• 50 g cheese
• 1 tablespoon breadcrumbs
• 500 ml milk
• 1 bunch parsley
• salt and pepper
• vinegar
• sugar

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Instructions

1. Sweat the finely diced onions in butter until golden, dust with flour, fill up with milk and season this creamy sauce with a dash of vinegar, sugar, pepper and a pinch of salt. Put the hard-boiled, coarsely chopped eggs together with the cheese cut into cubes in the sauce and carefully fold in the tomato and herring fillet from the tin and a lot of chopped parsley. Pour the spicy ragout into small refractory bowls, sprinkle with breadcrumbs and bake in the oven.
2. Toast or risotto and of course a fresh salad are enough.