Fish ragout with broccoli

Name: Fish ragout with broccoli
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 175 g Fish fillet ( to the B.; 7-10 Tbsp cod or redfish); 1-2 TEASPOONS Lemon juice; 200 g Broccoli; 1 medium-sized carrot; 1/4 collar Chives; 2-3 stem(s) Dill; 1/2 TEASPOON Vegetable broth (instant); 40 g ribbon noodles; 7-10 Tbsp salt, white pepper; 1/2 TEASPOON Cornstarch; 1 TABLESPOON Whole milk yoghurt

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

175 g Fish fillet ( to the B.
7-10 Tbsp cod or redfish)
1-2 TEASPOONS Lemon juice
200 g Broccoli
1 medium-sized carrot
1/4 collar Chives
2-3 stem(s) Dill
1/2 TEASPOON Vegetable broth (instant)
40 g ribbon noodles
7-10 Tbsp salt, white pepper
1/2 TEASPOON Cornstarch
1 TABLESPOON Whole milk yoghurt

Directions

1
Wash the fish, dab dry, dice. Sprinkle with lemon juice. Clean broccoli, wash and cut into florets. Peel, wash and cut the carrot into strips. Wash the herbs and, except for some dill for garnishing, cut finely.
2
Steam broccoli in approx. 150 ml boiling water covered with broth for approx. 8 minutes. Cook the carrot for about 5 minutes. Drain vegetables, collect broth. Keep vegetables warm. Cook pasta in boiling salted water for 8-10 minutes
3
Bring the stock to the boil. Cover the fish and let it simmer for about 5 minutes at low heat. Mix starch and 1 tablespoon of water. Lift out the fish and keep warm. Bring the stock to the boil, thicken. Add herbs, season sauce. Stir in yoghurt (no longer boiling). Add fish to the sauce
4
Drain the pasta. Serve with fish ragout and vegetables. Garnish with remaining dill