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🍽️ Trout Ragout with Peas

407 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 clove of garlic
• 1 tbsp butter
• 1 tbsp flour
• 150 ml dry white wine
• 600 ml fish stock
• 200 g snow peas
• 200 g peas
• 600 g trout fillet (kitchen-ready without skin)
• 100 g crème légère
• 1 tsp horseradish
• 1 tsp lemon juice
• salt
• pepper

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Dice both ingredients finely.
3. 3. Heat the butter in a pot.
4. 4. Sauté the onions and garlic until translucent.
5. 5. Dust the mixture with the flour.
6. 6. Fry the flour briefly.
7. 7. Deglaze the pan with the wine.
8. 8. Pour in the meat broth.
9. 9. Bring the sauce to a boil.
10. 10. Simmer the sauce, stirring occasionally, for about 5 minutes.
11. 11. Rinse the snow peas and the peas.
12. 12. Add the vegetables to the pot.
13. 13. Simmer everything for 2 to 3 minutes.
14. 14. Rinse the trout.
15. 15. Cut the fish into strips.
16. 16. Stir the crème légère and the horseradish into the sauce.
17. 17. Place the fish strips into the sauce.
18. 18. Reduce the heat.
19. 19. Let the fish cook gently for about 5 minutes.
20. 20. Season the ragout with salt and pepper.
21. 21. Serve the dish.

Nutrition per serving

• kcal: 407
• Protein: 46 g · Fett/Fat: 13 g · Carbs: 17 g