Fish ragout with lemon cream

Ingredients for 4 servings:

• 500 g fish fillet(s) (pangasius, cod, haddock, etc.)
• 1 organic lemon(s)
• ½ liter vegetable broth
• 200 mg cream
• 1 tbsp butter
• 1 m.-sized onion(s)
• salt and pepper
• 300 g peas, frozen
• 1 pinch of nutmeg
• 2 tbsp cornstarch
• 4 tbsp white wine or water
• possibly lemon slice(s)
• possibly chives

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel the onion, halve it, and finely dice it. Wash the lemon and pat it dry. Finely grate the lemon zest. Halve the lemon and squeeze out the juice. Wash the fish fillets, debone them, and pat them dry. Then cut the fish into strips or cubes and drizzle with lemon juice. Heat the butter in a deep pan. Sauté the onions and lemon zest. Pour in the stock and cream and bring to a boil. Add the peas. Mix the cornstarch with white wine or water until smooth and stir into the boiling sauce. Bring the sauce to a boil briefly and season with salt, pepper, nutmeg, and lemon juice. Add the fish to the sauce and simmer over low heat for about 10 minutes. Serve the ragout, sprinkle with chives, and garnish with lemon slices. Serve with rice or boiled potatoes.