Redfish ragout

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 500 g Redfish fillet
  • 7-10 Tbsp Juice of 1 lemon
  • 250 g Spinach
  • 100 g Shallots
  • 8 medium-sized scampi
  • 200 g ribbon noodles
  • 7-10 Tbsp Salt
  • 30 g Crab Butter
  • 1/8 l White wine
  • 200 g Whipped cream
  • 2-3 TABLESPOONS sauce thickener
  • 7-10 Tbsp white pepper

Directions

  1. 1

    Wash the fish, cut into large pieces and sprinkle with half the lemon juice. Clean and wash the spinach. Peel shallots and cut them into slices. Rinse the scampi briefly. Put noodles in boiling salted water and cook for 8-10 minutes.

  2. 2

    Bring salted water to the boil and let the fish simmer for 10 minutes at low heat. Heat the crab butter in a pot and fry the shallots. Add spinach dripping wet, let it fall together and take it out. Deglaze frying fat with wine, cream and 1/8 litre fish water and bring to the boil. Stir in sauce thickener and bring to the boil again. Season with remaining lemon juice, salt and pepper. Remove fish from the water, drain and add to the sauce with spinach, shallots and scampi. Warm everything up again briefly. Drain the pasta and put it on a preheated plate.

  3. 3

    Stir in sauce thickener and bring to the boil again. Season with remaining lemon juice, salt and pepper. Remove fish from the water, drain and add to the sauce with spinach, shallots and scampi. Warm everything up again briefly. Drain the pasta and put it on a preheated plate. Arrange the fish ragout on it

Categories & Tags

Main DishesexoticheartyFish