John Myers
Ingredients for 4 servings:
- 1 kg fish fillet(s)
- 3 leek(s)
- 3 m.-large carrot(s)
- 100 g tomato paste
- 50 g flour
- 50 g oil
- 50 g margarine
- 1 large lemon(s), juice
- some lemon zest
- salt and pepper
- some garlic
- 1 liter of broth (preferably from boiled fish offal)
- 125 ml sour cream
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
a fish recipe by Kurt Drummer
Sauté the finely sliced leek and carrot in the margarine and oil mixture, add some crushed garlic and grated lemon zest, stir in the tomato paste, and sauté briefly. Dust the mixture with flour and add the broth. Bring everything to a boil and add coarsely diced fish fillets, seasoned with salt and garlic, and drizzled with lemon juice. Let these cubes simmer in the mixture (do not boil) until tender. Enhance the ragù with sour cream before serving. Serve with boiled potatoes or rice and celery salad with rum-soaked raisins.
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