Fish ragout with wild rice mixture

Name: Fish ragout with wild rice mixture
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Salmon fillet; 300 g Cod fillet; 10 (approx. 250 g) Scallops; 200 g Wild rice mixture; 7-10 Tbsp Salt; 1 Onion; 7-10 Tbsp Juice of 1 lemon; 8 black peppercorns; 2 Bay leaves; 30 g Butter; 30 g Flour; 1 Cup (200 g9 whipped cream; 7-10 Tbsp Pepper; 1 little box ground saffron; 1 pinch Sugar; 50 ml dry white wine; 7-10 Tbsp Lemon and dill

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Salmon fillet
300 g Cod fillet
10 (approx. 250 g) Scallops
200 g Wild rice mixture
7-10 Tbsp Salt
1 Onion
7-10 Tbsp Juice of 1 lemon
8 black peppercorns
2 Bay leaves
30 g Butter
30 g Flour
1 Cup (200 g9 whipped cream
7-10 Tbsp Pepper
1 little box ground saffron
1 pinch Sugar
50 ml dry white wine
7-10 Tbsp Lemon and dill

Directions

1
Wash and dice fish and mussels thoroughly. Put rice into boiling salted water and simmer for about 20 minutes at low heat. Peel and slice the onion. Boil 500 ml water, lemon juice, onion, salt, peppercorns, bay leaves. Add fish and mussels and let simmer for about 8 minutes at lowest heat. Remove fish and mussels carefully from the stock and keep warm.
2
Pour brew through a sieve and collect. Melt the fat in a saucepan, add the flour, sweat it on and deglaze with 250 ml fish stock and cream while stirring. Bring to the boil and season to taste with salt, pepper, saffron and sugar. Add wine. Carefully put the fish and mussels back into the sauce. Arrange the wild rice mixture and fish ragout on plates and serve garnished with lemon wedges and dill flags as desired
3
Dishes: Wedgwood