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🍽️ Creamy Fish and Vegetable Ragout

483 kcal · 30 min · 4 servings

Ingredients

• 200 g snow peas
• 150 g cherry tomatoes
• 2 spring onions
• 1 clove garlic
• 1 cm fresh ginger
• 1 can corn (approx. 212 ml)
• 2 tbsp vegetable oil
• 200 g fresh mushrooms
• 250 ml vegetable broth
• 200 ml whipping cream (at least 30% fat content)
• 2 tbsp crème fraîche
• salt
• cayenne pepper
• 1 dash lime juice
• 600 g white fish fillet (e.g. cod, redfish, halibut)
• pepper (from the mill)
• 1 tbsp lemon juice

Instructions

1. 1. Wash the vegetables thoroughly and remove any tough parts.
2. 2. Cut the snow peas diagonally in half.
3. 3. Halve the tomatoes as well.
4. 4. Finely chop the white parts of the spring onions.
5. 5. Cut the green parts of the spring onions into thin strips.
6. 6. Peel the garlic and the ginger.
7. 7. Finely chop the garlic and ginger.
8. 8. Let the corn drain well.
9. 9. Heat the oil in a pot.
10. 10. Sauté the white parts of the spring onions, the garlic, and the ginger.
11. 11. Add the snow peas and the mushrooms.
12. 12. Fry the vegetables for 2 to 3 minutes.
13. 13. Stir in the tomatoes and the corn.
14. 14. Deglaze the mixture with the broth and the cream.
15. 15. Stir in the crème fraîche.
16. 16. Season the sauce with salt and pepper.
17. 17. Simmer the sauce over medium heat for 6 to 8 minutes.
18. 18. Taste the sauce and adjust with lime juice.
19. 19. Wash the fish.
20. 20. Pat the fish dry.
21. 21. Cut the fish into bite-sized pieces.
22. 22. Season the fish pieces with salt, pepper, and lemon juice.
23. 23. Place the fish pieces on top of the vegetable sauce.
24. 24. Let the fish cook covered over low heat for 5 to 7 minutes.
25. 25. Serve the ragout on pre-warmed plates.
26. 26. Garnish the dish with the cut green onion strips.

Nutrition per serving

• kcal: 483
• Protein: 37 g · Fett/Fat: 28 g · Carbs: 19 g