Redfish fillet Stroganoff

Ingredients for 4 servings:

• 500 g fish fillet(s) (redfish)
• 1 tbsp oil
• 1 cup(s) vegetable broth (instant)
• 75 g crème fraîche
• 150 g cucumber(s) (mustard pickles)
• 250 g tomatoes (cocktail tomatoes)
• 1 tsp lemon(s) – zest, grated, untreated
• salt and pepper
• Dill, fresh, chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the fish fillet into cubes. Briefly fry on all sides in hot oil in the pan, then remove from the pan. Add the stock and crème fraîche to the pan and mix well. Add the mustard pickles, (halved) cherry tomatoes, and lemon zest, and season to taste. Add the fish cubes and let everything simmer for a few minutes. Just before serving, sprinkle the chopped dill over the fish. Serve with tagliatelle or rice, depending on your taste. We serve it with ciabatta bread, though—also delicious! This recipe is light and low in calories; if you want something a little more substantial, use double the crème fraîche or add a little more cream.