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🍽️ Creamy Fish Goulash with Dill

424 kcal · 30 min · 4 servings

Ingredients

• 600 g fish fillet (e.g. zander, perch)
• 2 carrots
• 1 clove of garlic
• 2 shallots
• 1 bunch spring onions
• 2 tbsp butter
• 1 tbsp flour
• 200 ml vegetable broth
• 200 ml fish stock
• 1 container crème fraîche
• 1 bunch dill
• lemon juice
• salt
• white pepper

Instructions

1. 1. Rinse the fish fillets under cold water.
2. 2. Pat the fish dry with kitchen paper.
3. 3. Cut the fish into bite-sized cubes.
4. 4. Peel the carrots.
5. 5. Peel the garlic clove.
6. 6. Peel the shallots.
7. 7. Slice the carrots into thin rounds.
8. 8. Finely dice the garlic.
9. 9. Finely dice the shallots.
10. 10. Wash the spring onions.
11. 11. Remove the dry ends of the spring onions.
12. 12. Cut the spring onions into pieces about 3 centimeters long.
13. 13. Heat some butter in a pot.
14. 14. Sauté the carrots, garlic, and shallots in the hot butter.
15. 15. Dust the vegetables with flour.
16. 16. Deglaze the vegetables with vegetable broth.
17. 17. Let the mixture simmer briefly.
18. 18. Pour in the fish stock.
19. 19. Stir in the crème fraîche.
20. 20. Let the sauce simmer gently for about 5 to 6 minutes.
21. 21. Add the fish cubes to the sauce.
22. 22. Add the spring onion pieces to the sauce.
23. 23. Simmer the fish goulash for about 6 to 8 minutes over low heat.
24. 24. Wash the dill.
25. 25. Shake the dill dry.
26. 26. Set aside some dill sprigs for garnish.
27. 27. Chop the remaining dill.
28. 28. Stir the chopped dill into the finished goulash.
29. 29. Add a few drops of lemon juice.
30. 30. Season to taste with salt and pepper.
31. 31. Garnish the dish with the reserved dill sprigs.
32. 32. Serve the fish goulash hot.

Nutrition per serving

• kcal: 424
• Protein: 35 g · Fett/Fat: 24 g · Carbs: 15 g