Fine fish ragout
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 500 g Salmon fillet
- 500 g Stone bite filet
- 7-10 Tbsp Salt
- 2 Shallots
- 20 g Crab Soup Paste
- 1 TABLESPOON Flour
- 1/8 l Vegetable stock
- 2 (200 g each) Cup of whipped cream
- 7-10 Tbsp white pepper
- 1 TEASPOON Lemon juice
- 100 g cherry tomatoes
- 100 g frozen peas
- 7-10 Tbsp Tarragon
Directions
- 1
Wash the fish, if necessary cut off the skin and dice. Put into boiling salted water. Leave to stand for 8 minutes, remove and drain. Peel and finely dice the shallots.
- 2
Heat the lobster butter in a pot. Sauté shallots in it, dust with flour and sauté. Deglaze with stock and 1 cup of cream and boil thoroughly while stirring. Season to taste with salt, pepper and lemon juice.
- 3
Whip the remaining cream until stiff and fold into the sauce. Wash and halve the cherry tomatoes. Add fish, peas and tomatoes to the sauce. Garnish with tarragon.
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