Fish ragout with cucumber and cranberries

AUTHOR
Eunice Scott
DIFFICULTY
RATING
3 1
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 4
  • 150 g Cucumber
  • 600 g Lengfish fillet
  • 1 bunch of dill
  • 40 g dried cranberries
  • 1 TABLESPOON Oil
  • 200 ml light chicken broth (instant)
  • 200 ml Cooking cream
  • 3 TABLESPOONS sauce thickener
  • 2-4 Tsp Lemon juice
  • 7-10 Tbsp salt, pepper

Directions

  1. 1

    Rinse the cucumber and peel in strips. Halve the cucumber and cut into slices. Chop cranberries finely. Rinse ling fish fillet, dab dry and cut into pieces.

  2. 2

    Heat the oil in a coated pan. Lightly fry the ling fish in it. Remove from the pan. Deglaze with stock and pour on the cream. Simmer for 2-3 minutes. Add the sauce thickener and let the sauce boil for 1 minute while stirring.

  3. 3

    Season to taste with lemon juice, salt and pepper.

  4. 4

    Add fish fillets, cucumber and cranberries to the sauce. Let the fish fillets simmer in the sauce for about 4 minutes at low heat.

  5. 5

    Rinse dill, shake dry and chop. Season the sauce again and stir in the dill. Serve with rice.

Categories & Tags

Main Dishesheartyvery easy