Sylt fish pan

Ingredients for 4 servings:

• 500 g pollock fillet(s), salmon or other firm-fleshed fish species (or a mixture) are also possible
• 300 g potatoes, waxy
• 200 g carrot(s)
• 150 g celeriac or celery sticks
• 1 kohlrabi
• 1 stalk(s) leek or two red onions
• 75 g diced ham, bacon or other streaky bacon
• 1 jar white wine
• 400 ml fish stock or vegetable broth (only 300 ml required if wine is used)
• 1 tbsp rapeseed oil or clarified butter
• 1 tsp flour butter, ice-cold (1 part each flour and butter kneaded together and refrigerated, best in the frozen compartment)
• 1 sprig of dill
• salt and pepper
• 1 dashes lemon juice
• some lemon zest

Instructions

Working time approx. 45 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Delicious fish stew with lots of root vegetables

Peel all vegetables and wash the leeks thoroughly. Cut the carrots and celeriac into thin sticks, and the kohlrabi into slightly thicker sticks. Cut the celery into pieces about 5 mm thick. Slice the leeks into rings, cut the red onions into approximately 5 mm wide segments, and dice the potatoes. Place a large pan (you’ll need a lid later; if you don’t have one, use a roasting pan or large pot) on the heat and heat rapeseed oil or clarified butter over high heat. Add the diced potatoes and brown them all over. The diced potatoes should have light brown marks, but not be cooked through. Add the ham cubes and brown briefly. Now add all vegetables, stir well, and after about 1-2 minutes, add the wine. Simmer for a few minutes, then add the fish stock or vegetable broth, season with salt and pepper (note: if using seasoned broth, such as broth powder, use salt sparingly!). Reduce the heat to three-quarters. Let everything simmer in the uncovered pan, stirring occasionally. The vegetables should still have a bit of bite. Meanwhile, rinse the fish and pat dry, cut into bite-sized pieces, season with salt and pepper. Add the lemon juice and toss the fish pieces together. Use a spatula to create some space in the center of the pan. Add the ice-cold flour butter in small pieces and immediately stir, making the circles larger and larger so that everything is mixed together. Continue stirring for several minutes to remove the flour taste. Season to taste and adjust the seasoning if necessary, add the lemon zest, and stir well one last time. Now place the fish cubes on top of the vegetables, place the lid on the pan or roasting pan, turn off the heat, and let the fish cook for a few minutes until cooked through. In the meantime, wash the dill sprigs, shake dry, and chop them. Serve the dish on deep plates and sprinkle with the chopped dill. Enjoy!