Contents
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Ingredients
- 550 g Alaska pollack fillet frozen (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
- 1 tbsp Corn starch
- 1 cups Crème fraîche 200 g
Instructions
- 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.
Nutrition
Serving: 100gCalories: 172kcalCarbohydrates: 4.1gProtein: 0.9gFat: 17.1g