Radish and fish ragout in a bed of puree

Name: Radish and fish ragout in a bed of puree
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 packs (250 g each) deep-frozen pangasius fillet; 1 kg floury potatoes; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 2 Shallots; 50 g Butter or margarine; 1 TABLESPOON medium hot mustard; 50 ml Fish stock; 350 ml Milk; 100 g Whipped cream; 7-10 Tbsp Pepper; 12 Radishes; 200 g Sweet peas; 4 Stem(s) Dill; 1 Splash of lemon juice

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 packs (250 g each) deep-frozen pangasius fillet
1 kg floury potatoes
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
2 Shallots
50 g Butter or margarine
1 TABLESPOON medium hot mustard
50 ml Fish stock
350 ml Milk
100 g Whipped cream
7-10 Tbsp Pepper
12 Radishes
200 g Sweet peas
4 Stem(s) Dill
1 Splash of lemon juice

Directions

1
Take the fish fillet out of the foil and let it thaw for about 30 minutes. Peel, wash and halve the potatoes and cook them in a pot with salted water for 20-25 minutes. Drain and mash the potatoes and stir in 175 ml milk.
2
Season to taste with salt and nutmeg. Peel shallots and cut into fine cubes. Melt the fat in a saucepan and sauté the diced shallots over medium heat. Add mustard and fish stock.
3
Bring to the boil once, add 175 ml milk and cream and season with salt and pepper. Simmer for about 5 minutes. Clean, wash and halve the radishes. Clean, wash and blanch in boiling salted water for about 3 minutes.
4
Wash the dill, shake dry and pluck the banner. Chop coarsely except for something to garnish. Cut fish fillet into large cubes, add to the sauce and cook for about 7 minutes. Add the radishes and mangetouts and season to taste with salt and lemon juice.
5
Stir in chopped dill. Pour the mashed potatoes onto the plates and press a depression in the middle. Add the ragout and garnish with the remaining dill.