Egg-fish Ragout

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)

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
Egg-fish Ragout
Egg-fish Ragout

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.

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