Fish ragout with vegetables

Ingredients for 4 servings:

• 250 g redfish fillet(s)
• 250 g cod fillet(s)
• 250 g salmon fillet(s)
• 3 tbsp lemon juice
• Salt
• 1 tomato(s)
• 2 stalk(s) leeks, thin
• 2 onions
• 250 g mushrooms
• 40 g butter
• 125 ml milk
• 125 ml cream
• 125 ml wine, white, dry
• possibly sauce thickener, lighter
• 100 g cheese, grated Gouda
• pepper
• ½ bunch of dill

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean the fish fillets, debone if necessary, and cut into bite-sized cubes. Drizzle with lemon juice, season with salt, and let stand for 2 hours, turning occasionally. Blanch the tomato and peel it. Cut the cleaned leek into rings, the peeled onions into small dice, and the cleaned mushrooms into slices. Quarter the cooled tomato, remove the seeds, and cut into small cubes. Heat the butter in a large saucepan. Sauté the onions for 3 minutes. Add the leek and mushrooms and sauté until the leek is translucent. Add the diced tomatoes. Stir in the milk, cream, and wine, and bring to a boil while stirring. Add a sauce thickener if desired, bring to a boil again, then reduce the heat. Add the fish cubes and let stand for 10 minutes. Add the cheese to the ragù after 5 minutes, season with salt and pepper. Sprinkle with chopped dill. Serve with tagliatelle or rice and a green salad.