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Fish fricassee with mushrooms from the Roman pot

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Ingredients for 4 servings:

  • 1 kg redfish fillet(s) or pollock fillet
  • 4 tbsp lemon juice
  • Salt
  • 250 g mushrooms
  • 1 cup crème fraîche
  • 5 tbsp milk
  • 3 tsp mustard, medium hot
  • Pepper, white
  • 1 pack of peas, frozen
  • 1 bunch of dill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

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Wash the fish fillet, pat dry, and cut into large pieces. Drizzle with lemon juice and sprinkle with salt. Clean the mushrooms and quarter or halve them as desired. Mix the crème fraîche, milk, and mustard, season with salt and pepper, and pour into the soaked earthenware pot. Add the fish cubes, mushrooms, and peas, and sprinkle with pepper. Place the lid on the pot and place the earthenware pot in a cold oven. Cook at 200°C top/bottom heat (180°C fan-assisted) for about 50 minutes. Rinse and chop the dill, and stir it into the finished fricassee. Boiled potatoes and a green salad go particularly well with this dish.

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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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