Fish Goulash

Ingredients

• 600 g fish fillet (e.g., pike-perch, perch)
• 2 carrots
• 1 Garlic clove
• 2 shallots
• 1 bunch spring onions
• 2 tbsp butter
• 1 tbsp flour
• 200 ml vegetable broth
• 200 ml fish stock
• 1 cup crème fraîche
• 1 bunch dill
• Lemon juice
• Salt
• white pepper

Instructions

1. 1.

   Wash, pat dry, and cube the fish fillet. Peel carrots, garlic, and shallots. Slice carrots into rounds, finely dice garlic and shallots. Wash spring onions, trim, and cut into ~3 cm pieces.

2. 2.

   Sauté carrots, garlic, and onions in a pot with hot butter. Dust with flour and deglaze with vegetable broth. Let simmer slightly, then add fish stock. Stir in crème fraîche and let gently simmer for about 5–6 minutes. Add the fish and spring onions and continue to cook on low heat for another 6–8 minutes until tender.

3. 3.

   Wash dill, shake dry, pluck off some sprigs for garnish, chop the rest, and stir into the goulash at the end. Season with a few drops of lemon juice, salt, and pepper, then serve garnished with remaining dill.