Fish pan with vegetables

Ingredients for 4 servings:

• 500 g fish fillet(s), of your choice
• 100 g scampi, raw, without shell
• 200 g tender vegetables (white leek, carrot, zucchini, green peas or sugar snap peas)
• 50 g butter
• 1 shallot(s), chopped
• 100 g mushrooms, sliced
• Salt and pepper, white
• 1 pinch(s) saffron threads
• 2 tbsp wine, white, dry
• 6 tbsp cream
• lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Meat from various fish is used, for example salmon, monkfish, wolffish, plaice, pike-perch, trout.

Cut the fish fillet into bite-sized pieces and marinate in lemon juice with the scampi for 30 minutes. Finely chop the vegetables: slice the leek into rings, grate the carrot, cut the zucchini into sticks, and thread the snow peas and halve them crosswise. Heat the butter in a deep pan, add the shallot and vegetables one after the other, and sauté over high heat, stirring constantly, until semi-soft. Add the mushrooms, fish cubes, and scampi, season with salt and pepper, and add the saffron threads. Cook for about 3 minutes, stirring frequently. Stir in the wine and cream and reduce the heat to low until reduced. Season again to taste. Side dishes: buttered noodles, steamed rice.