Summary

Ingredients

• 600 g fish (redfish, pikeperch, etc.) in cubes
• 3 small spring onions with green, in fine rings
• 3 medium carrot (s), thinly sliced
• 300 ml water
• 100 g blue cheese (if you don`t like it, take the white version)
• 100 ml crème fraîche
• oil
• Lemon pepper
• 0.5 teaspoon ½ Harissa spice mix
• possibly salt
• Dill, fresher, finely chopped

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Instructions

1. Heat the oil in a pan and fry the pieces of fish in it. Sprinkle with lemon pepper and season with harissa. Set aside and keep warm.
2. Fry the spring onions and carrots, cover and sauté over low heat until al dente. Add a little water if necessary. Now add the cheese and the fish. Heat everything again, finally mix in the crème fraîche. Do not cook anymore, otherwise the cream will curdle!
3. Sprinkle plenty of fresh dill on top and serve immediately.
4. Tip: Serve with couscous with vegetables.
5. The recipe comes from Ghat / Libya and is eaten there at least once a week.