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- 300 grams Salmon (ready to cook)
- 300 grams Pike-perch fish (ready to cook)
- 2 stalks Celery
- 1 stalk Leeks
- 4 small white onions
- 1 garlic clove
- 2 Tbsps vegetable oil
- 1 l fish stock
- 1 splash white wine
- Noilly Prat
- white peppers
- Dill (for garnishing)
Rinse salmon and perch, pat dry and cut into strips.
Rinse and dry leek and celery, cut diagonally into pieces.
Peel onions and cut into wedges.
Peel garlic and cut into thin slices.
Heat oil in a saucepan nad saute celery, leeks, onions and garlic until translucent. Deglaze pan with fish stock and simmer for about 8-10 minutes or until vegetables are al dente. Add white wine and fish, simmer for about 10 minutes on low heat. Add vermouth and season with salt and pepper. Garnish with dill and serve.