Spicy fish ragout with rösti corners

Name: Spicy fish ragout with rösti corners
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Fish fillet (e.g. pollack fillet); 3-4 Tsp Lemon juice; 1 collar Spring onions; 2 medium-sized tomatoes; 4 small gherkins; 8 TK-Rösti corners; 1-2 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 150 g Whipped cream; 1-2 TEASPOONS Vegetable broth (instant); 2-3 TABLESPOONS Capers (glass); 2-3 TABLESPOONS sauce thickener

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Fish fillet (e.g. pollack fillet)
3-4 Tsp Lemon juice
1 collar Spring onions
2 medium-sized tomatoes
4 small gherkins
8 TK-Rösti corners
1-2 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
150 g Whipped cream
1-2 TEASPOONS Vegetable broth (instant)
2-3 TABLESPOONS Capers (glass)
2-3 TABLESPOONS sauce thickener

Directions

1
Wash the fish fillet, pat dry and cut into bite-sized pieces. Sprinkle with lemon juice. Clean and wash spring onions and cut into wide rings. Wash and chop the tomatoes. Cut cucumbers into thick slices
2
Bake Rösti corners on a baking tray in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/gas: level 4) for approx. 20 minutes until crispy, turning once
3
Heat the oil in a large frying pan. Fry the fish for 3-5 minutes. Season with salt and pepper. Take out
4
Fry vegetables in hot frying fat for about 5 minutes. Deglaze with 400 ml water and cream. Add stock and capers, bring to the boil. Stir in sauce thickener, simmer for about 1 minute. Add fish and heat up briefly. Season to taste and serve with the Rösti corners