Carrots Fish Ragout

Carrots Fish Ragout
Quantity Ingredient
250 g Carrots
300 g Potatoes
1 Onions
20 g Butter
0,4 l Fish stock
0,1 l Milk
1 tsp Starch Flour
2 tbsp Cream
2 tsp Pickled capers
White Pepper
2 tbsp Dill
250 g Salmon
1 tsp Lemon juice

Carrot fish ragout is prepared with salmon and served in a fine creamy cream sauce. Peel carrots and potatoes and cut into small cubes. Peel an onion and dice finely. In a saucepan let out the butter, sauté the carrots, potatoes and onions until the vegetables become slightly glassy. Add the fish stock, cover with a lid and bring to the boil once. Reduce the temperature to medium and let the vegetables simmer for about 10 minutes. Mix the milk with the cornflour, stir into the vegetables and simmer until the sauce thickens. Set the temperature to the lowest setting. Round off the ragout with cream, add capers and season with white pepper and salt. Chop dill finely and sprinkle over cream sauce. Cut the salmon into bite-sized cubes, as shown in the picture above, and sprinkle with lemon juice. Place the salmon on the vegetables, cover with a lid and let the carrot fish ragout steep for about 5 minutes.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
600 kcal
48 g
34 g
31 g

(C)opyright by Marions Kochbuch