Cod Vegetable Ragout

Ingredients

• 400 g cod fillet
• 1 EL lemon juice
• Salt
• white pepper
• 4 Carrots
• 400 g Potatoes
• 0.5 l fish stock
• 1 EL light sauce thickener
• 400 ml whipping cream
• 1 TL chervil (chopped)

Instructions

1. 1.

   Rinse the cod fillets, pat dry and cut into 2x2 cm cubes. Drizzle the fish cubes with lemon juice and season with salt and pepper; let sit.

2. 2.

   Peel the potatoes and carrots. Dice the potatoes and slice the carrots into thicker rounds. Heat the potatoes in the fish stock and simmer for about 25 minutes until cooked. Add the carrots after 20 minutes. Stir in the cream and thicken the soup with the sauce thickener, bringing to a boil once. Add the fish and let it cook at low temperature for 3-5 minutes. Season with salt and pepper, garnish with chervil, and serve.