in Recipes

Dutch celery ragout

updated

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Ingredients for 4 servings:

  • 500 g fish fillet(s)
  • 1 large celeriac
  • 3 onions or equivalent leeks
  • 4 tbsp oil
  • 125 ml sour milk, curdled milk or yogurt
  • 1 tbsp flour
  • n. B. Salt
  • e.g. peppers
  • e.g. nutmeg
  • n. B. vinegar
  • e.g. parsley or celery leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

a fish and vegetable pan

Peel the celery thinly and cut into small cubes. Dice the onion or leek and sauté with the celery in oil, season with a little salt and some grated nutmeg, and add about 1/8 liter of water. When the celery is almost cooked, add the coarsely diced fish fillet (drizzled with a little vinegar and seasoned with salt and paprika), cover, and simmer over low heat until tender. Finally, stir in the flour mixed with sour milk, bring to a boil briefly, and sprinkle with fresh, chopped celery or parsley. Serve with rice or mashed potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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