Fish Ragout in Crab Sauce


Rating: 3.00 / 5.00 (5 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:
















Instructions:

Cook long grain rice in boiling hot salted water (1) for about 25 min with lid closed. Rinse fish. Acidify with juice of one lemon (3). Clean and rinse sugar snap peas.

Cut fish into pieces about 3 cm long. Heat stock and water (2). Stew fish and peas in it for approx. 5 min. Remove and keep warm.

Heat crab butter. Sauté flour in it. Deglaze with stock and whipped cream. Season sauce with salt, pepper and remaining juice of one lemon. Heat fish and vegetables in it. Dill rinse and, except for a few flags, cut into small pieces. Serve ragout with dill.

In the microwave:

(except for 3 tablespoons), cook fish, vegetables and crab butter in a microwave dish at 600 watts for about 8 minutes. Stir in remaining whipping cream and flour. Bind ragout. Heat at 300 watts for 2 minutes. Season, add dill to the dish.

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