Swede Ragout with Fried Pikeperch Fillet
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 turnip (s)
- 300 g potato (s)
- 300 g carrot (s)
- some oil
- some salt and pepper
- 300 ml vegetable stock
- 1 bay leaves
- 4 fish fillet (s), (pikeperch fillets approx. 150 g each)
- 100 ml cream
- 40 g butter, cold
Print Recipe
Pin Recipe Instructions
- Clean the fish fillet and sour with lemon juice. Clean and dice the turnip, carrots and potatoes.
- Heat the oil in a wide saucepan and first sweat the diced turnip in it. Add the potato and carrot cubes and let them sweat a little. Deglaze with vegetable stock and bring to the boil with a little salt and the bay leaves. Simmer over a mild heat for about 20 minutes until the cubes are cooked through.
- Pour the stock into a small saucepan and add the cream. Bring to the boil and reduce a little. Work in cold flakes of butter and season with salt and pepper. Either add the sauce back to the ragout or serve separately.
- In the meantime, pat the fish fillets dry, season with salt and pepper and fry them in a pan with a little oil.
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