Fish ragout with cucumber and cranberries

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Rinse the cucumber and peel in strips. Halve the cucumber and cut into slices. Chop cranberries finely. Rinse ling fish fillet, dab dry and cut into pieces.

2. 2

   Heat the oil in a coated pan. Lightly fry the ling fish in it. Remove from the pan. Deglaze with stock and pour on the cream. Simmer for 2-3 minutes. Add the sauce thickener and let the sauce boil for 1 minute while stirring.

3. 3

   Season to taste with lemon juice, salt and pepper.

4. 4

   Add fish fillets, cucumber and cranberries to the sauce. Let the fish fillets simmer in the sauce for about 4 minutes at low heat.

5. 5

   Rinse dill, shake dry and chop. Season the sauce again and stir in the dill. Serve with rice.