Fish Ragout in White Wine Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g fish fillet (s), (pollack and cod fillet)
- 0.5 ½ bunch spring onion (s)
- 1 small onion (s)
- 150 g carrot (s)
- 1 clove garlic
- 1 tablespoon oil
- 150 ml vegetable stock
- 75 ml white wine, bitter
- 1 tablespoon lemon juice
- 100 g crème fraîche (léère)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First cut the carrots into sticks, chop the spring onions into large pieces and cut the onion and garlic into small cubes.
- Cut the fish into pieces approx. 4 cm.
- Heat 1 tablespoon of oil in a non-stick pan and sauté the vegetables in it for about 3 minutes, deglaze with the wine and add the stock. Drizzle the pieces of fish with lemon and fold in carefully. Cook with the lid closed for about 15 minutes.
- Finally stir in the crème légère.
- Serve with thin ribbon noodles.
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