Altenessen fish ragout

Ingredients for 4 servings:

• 800 g fish fillet(s) (pollock fillet)
• 1 lemon(s)
• 2 onions
• 1 bunch of mixed seasonal herbs (or a little more)
• 50 g clarified butter, or equivalent light product
• 30 g flour
• 125 ml meat broth
• 125 ml wine, white, dry
• 125 ml sweet cream
• Salt and pepper, freshly ground white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

inexpensive, simple and fine, grandma’s way

Briefly rinse the pollock fillets, pat dry, and cut into approximately 3cm cubes. Remove any bones. Toss the cubes with the lemon juice and let stand for 10 minutes. Peel and finely dice the onions. Rinse, dry, and finely chop the herbs, setting half aside. Heat the clarified butter in a saucepan and sauté the onions until golden brown. Then add half of the herbs and sauté briefly while stirring. Sprinkle with the flour and stir in. Deglaze everything with the meat stock, white wine, and cream and simmer for 5 minutes. Season the sauce with salt and pepper to taste. Pour half of the sauce into an ovenproof dish and add the fish cubes. Sprinkle with the remaining herbs and cover with the remaining sauce. Place in a preheated oven at 200°C and cook for 15 minutes. Garnish with some herbs and serve in the dish. Serve with boiled potatoes or mashed potatoes, or even brown rice and a seasonal green salad.