Fish Fricassee with Dill and Potatoes
Fish fricassee with dill and potatoes is a recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Zander fillet
- 200 g Lachsforellen fillet
- 200 g Flussbarsch fillet (or Saiblings fillet substitute)
- 2 EL lemon juice
- Salt
- Pepper (freshly ground)
- 1 Shallot
- 250 g Mushrooms
- 250 g zucchini
- 1 EL Butter
- 200 ml dry white wine
- 250 ml fish stock
- 150 g crème fraîche
- 1 EL dill (chopped)
- dill sprigs (for garnish)
Instructions
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1.
Cut the fish fillets into bite-sized pieces, drizzle with lemon juice and season with salt and pepper. Peel and finely chop the shallot. Clean the mushrooms and slice thinly. Clean, wash, and slice the zucchini.
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2.
Sauté the shallot in hot butter in a shallow pot until translucent, add mushrooms and zucchini and sauté briefly, then pour in wine and fish stock and reduce the liquid by about one-third quickly. Stir in crème fraîche.
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3.
Add the fish pieces to the sauce and let simmer for 4-5 minutes. Stir in dill and season with salt and pepper.
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4.
Serve the fish ragout over boiled potatoes, garnished with dill sprigs. A glass of white wine pairs well.
