Fish Ragout with Vegetables

Ingredients

• 500 g Potatoes
• 1 cucumber
• 1 l vegetable broth
• Salmon fillet (each 300 g)
• Pike-perch fillet (each 300 g)
• 3 tbsp Lemon juice
• Salt
• black pepper (freshly ground)
• 2 tbsp dry vermouth
• 100 g whipping cream
• 2 tbsp chopped dill sprigs

Instructions

1. 1.

   Peel, wash and dice the potatoes. Peel the cucumber, halve it lengthwise, seed with a sharp spoon and dice it as well.

2. 2.

   Bring the broth to a boil with the potatoes and simmer for 10 minutes; add the cucumbers, season with salt, and cook for another 15 minutes.

3. 3.

   Meanwhile, cut the fish into bite‑sized portions and drizzle with lemon juice.

4. 4.

   Season the stew with salt and pepper, stir in dill, vermouth and cream, add the fish pieces and let it rest for 5 more minutes. Serve in bowls.