Fish ragout with peas & carrots

Name: Fish ragout with peas & carrots
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Wild rice mixture; 7-10 Tbsp salt, pepper; 3 medium-sized carrots; 1 big onion; 600 g Fish fillet (e.g. pollack); 3 TABLESPOONS Lemon juice; 2 TABLESPOONS Oil; 2 heaped tablespoons (40 g) Flour; 1/4 l Milk; 2 TEASPOONS Vegetable broth; 150 g frozen peas; 1/2 bunch Dill

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Wild rice mixture
7-10 Tbsp salt, pepper
3 medium-sized carrots
1 big onion
600 g Fish fillet (e.g. pollack)
3 TABLESPOONS Lemon juice
2 TABLESPOONS Oil
2 heaped tablespoons (40 g) Flour
1/4 l Milk
2 TEASPOONS Vegetable broth
150 g frozen peas
1/2 bunch Dill

Directions

1
Put rice into 400 ml of boiling salted water, cover and cook over low heat for about 20 minutes
2
Peel and wash the carrots and cut them into sticks. Peel and finely chop the onion. Wash fish, dab dry and cut into pieces. Sprinkle with 2 tablespoons lemon juice, season with salt and pepper
3
Heat the oil in a tall frying pan. Fry the fish in it all around for about 5 minutes. Take out
4
Fry the carrots and onion in hot frying fat. Sprinkle with flour and sauté briefly. Stir in 1/4 l water and milk. Bring to the boil, add stock and peas and simmer for about 5 minutes. Season to taste with salt, pepper and remaining lemon juice. Heat fish in it. Wash dill, cut finely and add. Serve everything
5
Drink: cool white wine