Fine Fish Ragout
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 carrot (s)
- 1 leek
- 3 stalks celery
- 75 g butter
- 400 ml fish stock, (glass)
- 12 threads saffron
- 1 cup cream
- 1 pinch pepper, (cayenne pepper)
- 200 g salmon fillet (s)
- 200 g monkfish fillet (s)
- 8 king prawns
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean and wash the carrots, leek and celery and cut very small cubes. Heat half of the butter in a shallow saucepan and lightly toast the diced vegetables. Add the fish stock and saffron threads, simmer gently for 20 minutes without the lid.
- During this time, cut the fish fillets into 3 cm pieces and the king prawns into 2-3 cm pieces. Briefly sauté the pieces of fish and king prawns with the remaining butter, let the king prawns turn reddish. Set the pan aside.
- Add the cream to the boiled down fish and vegetable stock and let it simmer for another 15 minutes, stirring frequently, until the sauce is creamy. Season the reduced sauce with salt, cayenne pepper and white pepper. Carefully fold the fish pieces and king prawns into the sauce, the sauce must not boil anymore. Let it steep for another 2 minutes.
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