Fish – Vegetable – Ragout

Ingredients for 2 servings:

• 3 fish fillets (e.g. pollock)
• ½ point vegetables (frozen, Kaisergemüse) or any fresh
• 200 ml vegetable stock
• 200 ml cream
• 2 tbsp flour
• 1 tbsp margarine
• salt and pepper
• Parsley
• 6 potatoes
• chives

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the potatoes as usual (boiled or jacket potatoes). Cook the vegetables in the vegetable broth and then drain, reserving the broth. Melt the margarine in a saucepan. Add the flour, mix well, and pour in the cream and vegetable broth. Dice the fish, add it to the thickened vegetable broth, and let it simmer. Add the vegetables again. Season with salt and pepper, and finally add the parsley and chives. Arrange the potatoes and the fish and vegetable ragout on plates and serve immediately.