Fish Ragout with Carrots
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s)
- 750 g carrot (s)
- 30 g butter or mararine
- Salt and pepper from the mill
- 375 ml vegetable stock
- 250 ml cream
- 1 bunch spring onion (s)
- 1 tablespoon sauce thickener, light
- 500 g cod fillet (s)
- 1 bunch dill
Print Recipe
Pin Recipe Instructions
- Peel, wash and quarter the potatoes. Clean and wash the carrots and cut diagonally into slices.
- Melt the butter or margarine in a saucepan, first sweat the potatoes in it, then add the carrot slices. Season with salt and pepper. Add the vegetable stock and cream. Cook on a mild heat for about 12-15 minutes.
- In the meantime, clean and wash the spring onions and cut them diagonally into slices. Add to the carrots and potatoes and cook for about 5 minutes. Season to taste with salt and pepper. Sprinkle in the sauce thickener and bring to the boil briefly.
- Wash the fish, cut it into bite-sized pieces and add. Let it steep for 5 minutes. Chop the dill and fold in carefully at the end.
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