Fish Ragout with Vegetables in Cream Sauce

Ingredients

• 200 g Sugar snap peas
• 150 g cherry tomatoes
• 2 Spring Onions
• 1 Garlic clove
• 1 cm fresh ginger
• 1 can corn (ca. 212 ml)
• 2 tbsp plant oil
• 200 g fresh mushrooms
• 250 ml vegetable broth
• 200 ml whipping cream (at least 30% fat content)
• 2 tbsp crème fraîche
• Salt
• Cayenne pepper
• 1 splash lime juice
• 600 g white fish fillet (e.g., cod, redfish, halibut)
• pepper (ground)
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Wash and trim the vegetables. Cut the sugar snap peas diagonally in half. Halve the tomatoes as well, chop the white part of the spring onions and slice the green into thin strips. Peel and finely chop the garlic and ginger. Drain the corn well.

2. 2.

   Heat the oil in a pot and sauté the white parts of the spring onions, garlic, and ginger. Add the sugar snap peas and mushrooms and cook for 2-3 minutes. Stir in the tomatoes and corn with the broth, deglaze with cream, stir in crème fraîche, season with salt and pepper, and simmer over medium heat for 6-8 minutes. Adjust seasoning with lime juice.

3. 3.

   Wash the fish, pat dry, cut into bite-sized pieces, season with salt, pepper, and lemon juice, and place on top of the vegetable sauce. Cover and cook at low temperature for 5-7 minutes until done. Serve on preheated plates garnished with spring onion greens.