Cut the fish into large cubes, sauté briefly in the butter, remove and set aside.

Stir the flour into the butter stock, deglaze with the stock, the wine and the cream and bring to the boil.

Cut the dill into small pieces, add to the sauce, season everything with salt and pepper and simmer for 2-3 minutes, put the fish back in the sauce, close the lid and over low heat (do not let it boil again) for another 5 Let it steep for min.

Serve the fish ragout with boiled potatoes.