Carrot and fish ragout

Name: Carrot and fish ragout
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 medium-sized carrots; 150 g Potatoes; 1 medium onion; 1/2 tsp (3 g) Oil; 1/2 TEASPOON Vegetable broth; 150 g lean fish fillets (e.g. pollack); 1-2 TEASPOONS Lemon juice; 2-3 stem(s) fresher or some frozen dill; 5 TABLESPOONS low-fat milk; 1/2 TEASPOON Cornstarch; 1 TEASPOON Capers (glass); 7-10 Tbsp salt, white pepper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

2 medium-sized carrots
150 g Potatoes
1 medium onion
1/2 tsp (3 g) Oil
1/2 TEASPOON Vegetable broth
150 g lean fish fillets (e.g. pollack)
1-2 TEASPOONS Lemon juice
2-3 stem(s) fresher or some frozen dill
5 TABLESPOONS low-fat milk
1/2 TEASPOON Cornstarch
1 TEASPOON Capers (glass)
7-10 Tbsp salt, white pepper

Directions

1
Peel and wash carrots and potatoes and cut or dice them into thin slices. Peel and finely dice the onion
2
Heat the oil in a coated pan. Sauté the onion, potatoes and carrots in it. Pour in just under 200 ml of water, stir in broth and bring to the boil. Cover and simmer for about 10 minutes
3
Wash the fish, pat dry and dice. Sprinkle with lemon juice. Wash dill and chop finely
4
Mix milk and starch. Stir into the vegetables, bring to the boil and simmer for about 2 minutes. Add capers and season with salt and pepper. Place fish on top and simmer covered for about 5 minutes. Stir in dill, season to taste
5
For an exotic note the fish stew
6
instead of capers and dill season with 1 tsp curry