Fish Pan with Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g fish fillet (s), your choice
- 100 g scampi, raw, without shell
- 200 g veetables, tender (white leek, carrot, zucchini, reen peas or suar snap peas)
- 50 g butter
- 1 shallot (s), chopped
- 100 g mushrooms, sliced
- Salt and pepper, whiter
- 1 pinch (s) saffron threads
- 2 tablespoon wine, white, dry
- 6 tablespoon heavy cream
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Cut the fish fillet into bite-sized pieces and marinate with the scampi in lemon juice for 30 minutes.
- Chop the vegetables very finely: cut the leek into rings, grate the carrot, cut the zucchini into sticks, thread the snow peas and cut in half crosswise.
- Heat the butter in a pan with a high rim, add the shallot and vegetables one after the other and cook over a high heat while stirring constantly. Add the mushrooms, fish cubes and scampis, season with salt and pepper and add the saffron threads. Cook for about 3 minutes, turning frequently.
- Mix in the wine and cream and let it boil down briefly over reduced heat. Season again to taste.
- Side dishes: butter noodles, steamed rice.
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