Colourful fish ragout

Name: Colourful fish ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200-250 g Long grain rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 500 g Carrots; 150 g mangetout or frozen peas; 600-800 g Redfish fillet; 2 TABLESPOONS Oil; 100 g Whipped cream; 1-2 TEASPOONS Vegetable broth; 2-3 TABLESPOONS sauce thickener; 5 TABLESPOONS White wine; 1-2 stem(s) Dill; 1/2 bunch Chives; 7-10 Tbsp Lemon z. Garnish

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200-250 g Long grain rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
500 g Carrots
150 g mangetout or frozen peas
600-800 g Redfish fillet
2 TABLESPOONS Oil
100 g Whipped cream
1-2 TEASPOONS Vegetable broth
2-3 TABLESPOONS sauce thickener
5 TABLESPOONS White wine
1-2 stem(s) Dill
1/2 bunch Chives
7-10 Tbsp Lemon z. Garnish

Directions

1
Cook the rice in 400-500 ml boiling salted water for about 20 minutes. Peel or clean and wash the vegetables. Cut carrots into sticks. Wash, dab and chop fish
2
Cover the carrots and cook them for about 5 minutes in 3/8 l boiling salted water. Add sugar snap peas after about 2 minutes. Drain the vegetables, collecting the vegetable water
3
Heat the oil. Season fish and fry on both sides in hot oil until golden brown. Take out. Deglaze frying fat with vegetable water and cream, bring to the boil. Stir in broth. Add sauce thickener, bring to the boil briefly. Season sauce with salt, pepper, sugar and possibly wine
4
Heat the fish and vegetables in the sauce. Wash and chop the herbs and sprinkle them over. Arrange everything on a plate. Garnish with lemon if desired.