Fish Goulash
easy
30 mins
30 mins
Ingredients
- 50 g Long grain rice
- 7-10 Tbsp Salt
- 100 g Carrots
- 50 g Sweet peas
- 250 g Redfish fillet
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 1/8 l Vegetable broth (instant)
- 5 TABLESPOONS Whipped cream
- 1 TABLESPOON White wine
- 7-10 Tbsp Lemon juice
- 1 TABLESPOON sauce thickener
- 2 Branches Dill
- 1/2 bunch Chives
- 7-10 Tbsp Sweet peppers
- 1 slice of lemon and some dill to garnish
Directions
- 1
Put rice into boiling salted water and let it swell for about 20 minutes at low heat. In the meantime, clean and wash the carrots and cut them into fine sticks. Clean, wash and drain sugar snap peas. Wash fish, dab dry and cut into pieces. Season with salt and pepper. Heat the oil in a pan and fry the fish in it over medium heat, turning.
- 2
Cook the carrots in boiling salted water for about 5 minutes. Add sugar snap peas after about 2 minutes of cooking time. Drain the vegetables on a sieve. Remove fish from the pan. Deglaze frying fat with stock and cream and bring to the boil. Season with wine, lemon juice, salt and pepper. Stir in sauce thickener and bring to the boil. Add fish and vegetables to the sauce and heat up again. Wash dill and chives and dab dry. Pluck the dill from the stems and chop. Cut chives into small rolls and add both to the goulash.
- 3
Season with wine, lemon juice, salt and pepper. Stir in sauce thickener and bring to the boil. Add fish and vegetables to the sauce and heat up again. Wash dill and chives and dab dry. Pluck the dill from the stems and chop. Cut chives into small rolls and add both to the goulash. Sprinkle rice with paprika and arrange on a small plate with the fish goulash. Garnish with dill and a slice of lemon if desired
Nutrition Facts
870 kcal
59 g
46 g
53 g
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