Wild salmon and vegetable ragout

Ingredients for 6 servings:

• 500 g wild salmon fillet(s)
• 150 g bell pepper(s)
• 150 g carrot(s)
• 300 g mushrooms
• 100 g leek
• 100 g shallot(s)
• 2 tbsp, heaped paprika paste, mild
• 1 tbsp, heaped tomato paste
• 1 tsp, heaped curry paste, red
• 50 ml dry white wine
• 50 ml sweet cream
• 50 ml soy sauce, dark, naturally brewed
• some clarified butter for frying
• some wheat flour for flouring
• salt for seasoning if desired
• Fat for the roasting pan

Instructions

Working time approx. 25 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

easy to prepare, even for student kitchens

The weights of the first six ingredients refer to cleaned, already prepared ingredients. Wash the bell peppers, skin them, remove the cores, and cut them into thin sticks. Clean the mushrooms and slice them if necessary. Clean the carrots and cut them into sticks. Clean the shallots and leeks and cut them into small cubes. Wash the salmon fillets thoroughly, skin them if necessary, meticulously pat them dry, cut them into cubes, flour them, and then remove any excess flour, as otherwise the ragout would be too thick. Sear the floured fish cubes in a preheated, greased roasting pan. Then remove them and set them aside in a warm place. In the hot frying fat, fry the vegetables, mushrooms, and shallots with the tomato paste, paprika paste, and curry paste, stirring frequently. Once the mixture is evenly browned, deglaze with the wine, loosen the browned bits from the bottom of the pan with a wooden spoon, and allow the wine to reduce completely. Stir in the fried fish, cream, and soy sauce. Simmer the ragout gently for about 10 minutes, stirring occasionally. Season with salt if desired. Serve this dish with rice, spaetzle, or baguette.