in Germany

fish ragout

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Ingredients for 4 servings:

  • 375 g smoked fish (pollock, mackerel, halibut)
  • 2 onions
  • 2 carrots
  • 1 stalk(s) leek
  • 1 tbsp margarine
  • 10 g flour
  • 1 small can of tomatoes, peeled (pizza tomatoes)
  • ⅛ liter chicken broth (cubes)
  • Worcestershire sauce
  • lemon juice

Instructions

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

Peel and dice the onions and carrots. Cut the leek lengthwise, wash thoroughly, and cut into thin strips. Melt the margarine in a saucepan and sauté the chopped ingredients for 5 minutes. Then dust with flour, stir, add the tomatoes and chicken stock, and simmer for another 5 minutes over low heat. Meanwhile, cut the smoked fish into bite-sized pieces, removing any skin and bones. Add the fish to the sauce and season the ragout with Worcestershire sauce and lemon juice. Serve with a green salad and mashed potatoes or rice. You’ll be amazed at how good smoked fish tastes warm!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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