Fish Ragout with Asian Touch
Servings: 2 people
Ingredients
- 350 g According to fish fillet roughly diced, e.g. salmon, monkfish, cod, etc.
- 100 g Fennel fresh, cleaned, cut into strips
- 4 Spring onions, cleaned, cut into rings
- 10 Chopped garlic
- 100 g Sliced carrots
- 75 g Green frozen peas
- 100 g Kohlrabi fresh, cleaned, cut into strips
- 75 ml White wine
- 1 tbsp Pernod
- 1 tbsp Noilly Prat
- 150 ml Fish stock
- Fleur de Sel sea salt
- 75 ml Coconut milk
- 1 tsp Green curry paste
- 1 tbsp Finely chopped coriander
- Black pepper from the mill
- Sesame oil
Instructions
- Sauté fennel, spring onions, carrots and garlic in sesame oil over medium heat. Deglaze with wine, wormwood and Pernod. Season with salt. Let simmer gently. Add fish stock and peas and let the vegetables cook. Add coconut milk and curry paste. Season to taste. Fold in pieces of fish and coriander. Cook in 3 - 4 minutes over low heat until juicy. Serve with rice.
Nutrition
Serving: 100g | Calories: 44kcal | Carbohydrates: 4.7g | Protein: 1.7g | Fat: 0.3g