Fish Ragout with Vegetables and Gremolata

Ingredients

• 600 g sea bass fillet (pre‑cooked)
• 200 g white cabbage
• 200 g Brussels sprouts
• 300 g butternut squash flesh
• 300 g Jerusalem artichokes
• 2 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 200 ml vegetable broth
• 20 ml Noilly Prat
• 2 tbsp crème fraîche
• 1 untreated lemon
• 2 Garlic cloves
• 3 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash the sea bass, pat dry and cut into small portions. Clean the white cabbage and Brussels sprouts; slice the cabbage into strips and halve the sprouts. Slice the butternut squash thinly. Peel and cube the Jerusalem artichokes. Sauté all vegetables in hot oil for 2–3 minutes. Season with salt and pepper and deglaze with vegetable broth. Add Noilly Prat, cover and simmer gently for about 10 minutes until the vegetables are almost cooked. Spread crème fraîche over the mixture and place the seasoned fish pieces on top. Cover and cook another ~5 minutes over low heat.

2. 2.

   For the gremolata grate the lemon zest. Peel and finely chop the garlic, then mix with the lemon zest and parsley. Taste the ragout and plate it. Spoon a bit of gremolata onto each fish portion and serve the remainder separately.