Camaju fish ragout

Ingredients for 4 servings:

• 500 g fish fillet(s), firm e.g. wolffish
• 200 g sugar snap peas
• 150 g king prawns, raw
• 400 ml fish stock
• 300 ml Prosecco
• 100 ml cream
• 1 sprig(s) tarragon, or 2 tsp. dried
• 1 tsp honey
• 1 shallot(s)
• 2 tbsp butter, ice-cold
• 2 tsp vermouth (Noilly Prat)
• Salt
• pepper
• Butter, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Finely dice the shallot. Wash the fish fillet, pat dry, and cut into large cubes. Wash and devein the king prawns. Season the fish fillet with salt and pepper, then fry with the prawns in a little butter for 3-4 minutes. Remove from the pan and set aside. Add the shallots and tarragon sprig to the pan. After a few minutes, deglaze with the fish stock and Prosecco. Reduce the stock by half over high heat. If you don’t have fresh tarragon, add the dried tarragon and simmer. Season with pepper and salt. Add the honey and cream and simmer for another 5-6 minutes. Meanwhile, trim the snow peas, halve them, and blanch them in boiling salted water for 3-4 minutes. Then rinse with cold water. Then, use the ice-cold butter to make the sauce. Season again with pepper, salt, and Noilly Prat. Then add the snow peas, fish fillet, and shrimp to the sauce and heat through. Serve with linguini or tagliatelle.