Heligoland Fish Goulash
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g fish fillet (s), (haddock, redfish or saithe)
- 125 g crab meat
- 100 g shrimp (s), arctic sea
- salt and pepper
- 1 lemon (juice it)
- 500 g potato (s)
- 1 bunch spring onion (s), or diced shallot
- 2 tablespoon butter
- liter ⅛ white wine, drier
- liter ⅛ fish stock or vegetable stock
- 1 bay leaf
- some peppercorns
- some juniper berries
- 1 small cucumber (approx. 00-50g)
- 0.5 ½ cup crème fraîche (100g)
- 1 bunch dill, fresh and a few sprigs dill for garnish
Print Recipe
Pin Recipe Instructions
- Rinse the fish fillet briefly under running water and pat dry with kitchen paper. Then salt, pepper and drizzle with lemon juice. Let it flow for a short time.
- Rinse and drain the shrimp and crab meat.
- In the meantime, peel the potatoes and cut into 1 x 1 cm cubes.
- Wash and clean the spring onions and cut diagonally into rings. Or cut the shallot into small cubes.
- Sauté in the heated butter. Add the potato cubes and sauté briefly. Then pour in white wine and stock (or broth). Add the bay leaf, peppercorns and juniper berries. Cover everything and let simmer for about 10 minutes.
- Wash the cucumber, quarter it lengthways and remove the seeds with a spoon. Cut the cucumber into pieces and add to the potatoes with the drawn fish, prawns and crab meat. Let simmer for another 10 minutes over low heat.
- Finally stir in the crème fraiche and, if necessary, thicken the sauce with a little sauce thickener. Season the whole thing again with salt and pepper. Fold in the finely chopped dill.
- Arrange everything on a warm plate and garnish with a few twigs of dill.
- In addition: a fresh seasonal salad
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