Summary

Ingredients

• 300 g fish fillet (s) (saithe)
• a bit salt
• 200 g carrot (s)
• 1 medium onion (s), red
• 1 piece (s) ginger
• 10 ml rapeseed oil
• 150 g red pepper (s)
• 150 g bell pepper (s), yellow
• 100 g celery
• 100 ml fish stock
• 250 ml cream
• 40 ml white wine, dry
• Salt and pepper
• 0.5 teaspoon ½ chilli flakes
• 1 lemon (organic)

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Instructions

1. Cut the fish fillet into wide strips or pieces and set aside so that it gets room temperature.
2. Cut the onion into fine cubes, finely chop the ginger. Peel and slice the carrots, clean and dice the peppers. Cut the celery into slices. Rub the lemon peel and squeeze out 1 lemon half.
3. Sweat the onions in oil, add the ginger and carrot slices and sweat for about 3 minutes over low heat, then add the diced paprika and celery and sweat for another 2 minutes, stirring occasionally. Deglaze with the white wine. Add the chilli flakes, fish stock and cream and cook over medium heat for about 6 minutes. Season to taste with salt, pepper and a little lemon juice. Lightly salt the fillet strips, add them to the vegetables and let them steep for approx. 3 - 5 minutes over a low heat, until the fish is translucent.
4. If the sauce is too thin, you can thicken it with a little cornstarch.
5. Divide the fish with the creamy vegetables on plates and sprinkle with the grated lemon zest.
6. This goes well with rice, mashed potatoes or millet seasoned with lots of dill.