Fine fish goulash

Name: Fine fish goulash
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small onion; 3-4 Spring onions; 300 g Sweet peas; 500 g Cod fillet; 5 TABLESPOONS Lemon juice; 250 g cooked scampi without shell; 1 TABLESPOON Oil; 200 g Whipped cream; 200 ml Fish stock; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Dill

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small onion
3-4 Spring onions
300 g Sweet peas
500 g Cod fillet
5 TABLESPOONS Lemon juice
250 g cooked scampi without shell
1 TABLESPOON Oil
200 g Whipped cream
200 ml Fish stock
2 TABLESPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Dill

Directions

1
Peel and finely chop the onion. Clean, wash and cut the spring onions into rings. Clean, wash and diagonally halve sugar snap peas. Wash fish, dab dry and cut into approx. 2 cm cubes. Sprinkle with 3 tablespoons of lemon juice.
2
Wash the scampi and dab dry. Heat the oil in a wide pot and sauté the onions in it until translucent. Deglaze with cream and fish stock and bring to the boil. Let simmer for about 10 minutes. Stir in sauce thickener. After 5 minutes add spring onions and mangetouts. Season with salt, pepper and remaining lemon juice. Heat 200 ml water in a pan, cover fish cubes and let them simmer at low heat for about 10 minutes. Season with salt and pepper. Remove from the pan and add to the sauce with the scampi.
3
Season with salt, pepper and remaining lemon juice. Heat 200 ml water in a pan, cover fish cubes and let them simmer at low heat for about 10 minutes. Season with salt and pepper. Remove from the pan and add to the sauce with the scampi. Heat up. Serve garnished with dill. Served with baguette