Potato and fish goulash

Name: Potato and fish goulash
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Carrots; 750 g Potatoes; 1 Onion; 1 TABLESPOON Oil; 1-2 TABLESPOONS Flour; 2 (400 ml each) Glasses of fish stock or 800 ml vegetable broth; 600 g Lengfish fillet; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 collar Dill; 100 g Whipped cream; 1-2 TEASPOONS grated horseradish; 1 TABLESPOON Capers

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Carrots
750 g Potatoes
1 Onion
1 TABLESPOON Oil
1-2 TABLESPOONS Flour
2 (400 ml each) Glasses of fish stock or 800 ml vegetable broth
600 g Lengfish fillet
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 collar Dill
100 g Whipped cream
1-2 TEASPOONS grated horseradish
1 TABLESPOON Capers

Directions

1
Peel, wash and slice the carrots. Peel, wash and chop the potatoes. Peel and finely chop the onion. Heat oil in a pan with lid. Fry the onion in it.
2
Add the potatoes and carrots and sauté briefly. Dust vegetables with flour and sauté briefly. Add stock while stirring and cook covered for about 15 minutes. Wash fish, dab dry and cut into medium-sized cubes.
3
Sprinkle with lemon juice. Season with salt and pepper. Wash the dill, pluck the flags and cut finely. Add cream to vegetables. Stir in horseradish. Bring to the boil. Add fish cubes, capers and dill and let it simmer at medium heat for about 5 minutes.
4
Season to taste again if necessary.