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Egg and fish ragout

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Ingredients for 4 servings:

  • 4 eggs
  • 1 tbsp flour
  • 1 can/n fish (herring in tomato)
  • 1 small onion(s)
  • 50 g butter
  • 50 g cheese
  • 1 tbsp breadcrumbs
  • 500 ml milk
  • 1 bunch of parsley
  • salt and pepper
  • Vinegar
  • Sugar

Instructions

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

with canned fish

Sauté the finely diced onions in butter until golden brown, dust with flour, add milk, and season this creamy sauce with a dash of vinegar, sugar, pepper, and a pinch of salt. Add the hard-boiled, coarsely chopped eggs and the diced cheese to the sauce, then carefully stir in the canned tomato herring fillet and plenty of chopped parsley. Ladle the spicy ragù into small ovenproof dishes, sprinkle with breadcrumbs, and bake in the oven. Serve with toast or risotto and, of course, a fresh vegetable salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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