John Myers
Fish Ragout with Asian Touch
The perfect fish ragout with asian touch recipe with a picture and simple step-by-step instructions.
- 350 g According to fish fillet roughly diced, e.g. salmon, monkfish, cod, etc.
- 100 g Fennel fresh, cleaned, cut into strips
- 4 Pc. Spring onions, cleaned, cut into rings
- 10 Chopped garlic
- 100 g Sliced carrots
- 75 g Green frozen peas
- 100 g Kohlrabi fresh, cleaned, cut into strips
- 75 ml White wine
- 1 tablespoon Pernod
- 1 tablespoon Noilly Prat
- 150 ml Fish stock
- Fleur de Sel sea salt
- 75 ml Coconut milk
- 1 tsp Green curry paste
- 1 tablespoon Finely chopped coriander
- Black pepper from the mill
- Sesame oil
- Sauté fennel, spring onions, carrots and garlic in sesame oil over medium heat. Deglaze with wine, wormwood and Pernod. Season with salt. Let simmer gently. Add fish stock and peas and let the vegetables cook. Add coconut milk and curry paste. Season to taste. Fold in pieces of fish and coriander. Cook in 3 – 4 minutes over low heat until juicy. Serve with rice.
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