John Myers
Fish Fillet Wok with Snow Peas and Carrot Blossoms
The perfect fish fillet wok with snow peas and carrot blossoms recipe with a picture and simple step-by-step instructions.
- 550 g Alaska pollack fillet TK (alternative: cod fillet, redfish fillet or pangasius fillet)
- 1 Lemon
- Sea salt from the mill
- Colorful pepper from the mill
- 250 g Snow peas / sugar peas
- 250 g Carrots
- 2 tbsp Butter
- 400 ml Fish stock / 1 glass (here: from MENZI)
- 1 tbsp Cornstarch (here: Mondamin)
- 1 cups Crème fraîche 200 g
- Wash the fish fillet, pat dry with kitchen paper, cut into bite-sized pieces, drizzle with lemon juice and season with plenty of salt and pepper. Clean / remove snow peas, wash and cut into lozenges. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (4 – 5 mm thick) with the knife. Heat butter (2 tbsp) in a wok (alternatively high pan), stir-fry the carrot blossoms in it for about 5 minutes, add the Kaiserschotenrauten and stir-fry briefly. Season well with salt and pepper, deglaze / pour on the fish stock and simmer / boil for about 10 minutes without the lid. Stir in the crème fraîche and let everything simmer for about 10 minutes. Dissolve the cornstarch (1 tbsp) in a little cold water and stir in. Add the pieces of fish and let everything simmer with the lid closed for approx. 6 – 8 minutes. If necessary, season / season with salt and pepper and serve.
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