John Myers
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Irish Fish Ragout with Seared Potato Halves
The perfect irish fish ragout with seared potato halves recipe with a picture and simple step-by-step instructions.
- 2 piece Pangasius fillet
- 1 pole Fresh leek)
- 80 g Butter or margarine
- Salt to taste
- 10 tablespoon Water cold
- 2 tablespoon Parsley dried or fresh
- 8 tablespoon Cream 10% fat
- 0,5 Teaspoon (level) Onion salt
- Lime concentrate to taste
Potato halves
- 4 piece Boiled potato
- Fat to fry
- Salt to taste
fish stew
- Put the fat in the pan, cut the leek into pieces, cut the fish into pieces, salt with lime juice, sprinkle with the fat, add the water, cook gently with the pot closed, now add the salt, onion salt, the cream and the parsley, cook gently for another 5 minutes
Potato halves
- Peel the boiled potatoes, cut them in half, fry them in fat until they have a nice brown crust, then add salt.
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