Fish ragout with coriander potatoes
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
1
- 2 Potatoes (130 g)
- 7-10 Tbsp Salt
- 125 g Redfish fillet
- 1 TABLESPOON Lemon juice
- 100 g small zucchini
- 100 g Tomatoes
- 1 (30 g) Onion
- 2 tl (10 g) Oil
- 7-10 Tbsp Pepper
- 1 TEASPOON Tomato paste
- 1 tablespoon (15 g) ripened cream
- 1 TABLESPOON Coriander seeds
- 1/2 bunch Dill
Directions
- 1
Wash the potatoes and cook in salted water for about 20 minutes. In the meantime, sprinkle fish with lemon juice, season with salt and cut into pieces. Wash, clean and slice the zucchini and tomatoes. Peel and chop the onion and fry it in 1 teaspoon of oil. Add fish and vegetables. Season with salt and pepper and continue steaming for 6-8 minutes. Take out the fish.
- 2
Refine vegetables with tomato paste and sour cream. Add fish again. Drain potatoes, cut in half lengthwise and fry in the remaining oil until brown. Add coriander and fry briefly. Arrange fish ragout and potatoes, covered with roasted coriander, on a plate. Sprinkle with chopped dill
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