Pollock ragout with carrots and leeks

Ingredients for 2 servings:

• 200 g carrot(s)
• ¼ leek(s), the green part
• 200 g pollock fillet(s) without skin
• lemon juice
• salt and pepper
• 2 tsp butter
• 2 tsp olive oil
• 2 tsp curry powder
• 200 ml vegetable stock
• 2 tbsp crème fraîche
• Dill for garnishing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Wash, peel, and thinly slice the carrots. Trim, wash, and thinly slice the leek. Clean the pollock fillet and dice it into bite-sized pieces, drizzle with lemon juice, and season well with salt and pepper. First, heat 1 teaspoon of oil and 1 teaspoon of butter in a non-stick pan and fry the pollock cubes until crispy. Remove from the pan and set aside. Now add 1 teaspoon of oil and 1 teaspoon of butter to the hot pan and stir in the curry powder. Add the chopped vegetables and sauté thoroughly, deglaze with vegetable stock, and simmer for about six minutes. Finally, stir in the crème fraîche and season with salt and pepper. Fold in the fried pollock pieces again and heat through. Sprinkle the ragout with dill and serve immediately. Serve with bulgur. The tender fish and steamed vegetables harmonize wonderfully with the spicy curry cream sauce.