Creamy Fish Ragout

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Creamy Fish Ragout
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
535
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie535 kcal(25 %)
Protein42.94 g(44 %)
Fat31.93 g(28 %)
Carbohydrates11.61 g(8 %)
Sugar added0 g(0 %)
Roughage1.69 g(6 %)
Vitamin A752.33 mg(94,041 %)
Vitamin D0 μg(0 %)
Vitamin E0.35 mg(3 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.05 mg(5 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.07 mg(5 %)
Folate18.76 μg(6 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.68 μg(2 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C12.3 mg(13 %)
Potassium165.89 mg(4 %)
Calcium173.16 mg(17 %)
Magnesium11.85 mg(4 %)
Iron1.33 mg(9 %)
Iodine0.57 μg(0 %)
Zinc0.25 mg(3 %)
Saturated fatty acids17.84 g
Cholesterol144.64 mg

Ingredients

for
4
Ingredients
21 ounces pork fillets (e. g zander, bass)
2 carrots
1 clove garlic
2 shallots
1 bunch scallions
2 tablespoons butter
1 tablespoon flour
cup white wine
cup Fish broth
1 tub Crème fraiche
1 bunch Dill
Noilly Prat
lemon juice
salt
White pepper
How healthy are the main ingredients?
Dillgarliccarrotshallotsalt
Product recommendation
Cannot be frozen
Preparation

Kitchen utensils

1 Skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Lid, 1 Citrus juicer

Preparation steps

1.
Wash, dry and dice the fish fillet.
2.
Peel the carrots, garlic and shallots. Slice the carrots and finely dice the garlic and shallots.
3.
Wash and trim the scallions and cut into 3 cm/1 inch lengths.
4.
Heat the butter in a pan and saute the carrots, garlic and shallots. Dust with flour and stir in the white wine. Simmer until reduced slightly, then add the fish broth. Stir in the creme fraiche and simmer gently for 5-6 minutes. Then add the fish and scallions and cook over a low heat for a further 6-8 minutes, until done.
5.
Chop the dill weed (reserving a few sprigs to garnish) and mix into the ragout at the end. Season to taste with a few drops of lemon juice, Noilly Prat, salt and pepper and serve garnished with the reserved dill weed.