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
Print Recipe
Pin Recipe Instructions
- 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.
- Toast or risotto and of course a fresh salad are enough.
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