Fish ragout in white wine sauce

Ingredients for 2 servings:

• 300 g fish fillet(s) (pollock and cod fillet)
• ½ bunch of spring onions
• 1 small onion(s)
• 150 g carrot(s)
• 1 clove(s) garlic
• 1 tbsp oil
• 150 ml vegetable stock
• 75 ml white wine, dry
• 1 tbsp lemon juice
• 100 g crème fraîche (Légère)
• salt and pepper

Instructions

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

First, slice the carrots into sticks, roughly chop the spring onions, and finely dice the onion and garlic. Cut the fish into approximately 4×4 cm pieces. Heat 1 tablespoon of oil in a non-stick pan and sauté the vegetables for about 3 minutes, deglaze with the wine, and add the stock. Drizzle the fish pieces with lemon and gently fold in. Cover and cook for about 15 minutes. Finally, stir in the crème légère. Serve with thin tagliatelle.