Summary

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

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Instructions

1. Cut the fish fillet into bite-sized pieces and marinate with the scampi in lemon juice for 30 minutes.
2. 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.
3. 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.
4. Mix in the wine and cream and let it boil down briefly over reduced heat. Season again to taste.
5. Side dishes: butter noodles, steamed rice.