Summary

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

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Instructions

1. First cut the carrots into sticks, chop the spring onions into large pieces and cut the onion and garlic into small cubes.
2. Cut the fish into pieces approx. 4 cm.
3. 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.
4. Finally stir in the crème légère.
5. Serve with thin ribbon noodles.