Potato and fish goulash

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
4 4
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 500 g Carrots
  • 750 g Potatoes
  • 1 Onion
  • 1 TABLESPOON Oil
  • 1-2 TABLESPOONS Flour
  • 2 (400 ml each) Glasses of fish stock or 800 ml vegetable broth
  • 600 g Lengfish fillet
  • 7-10 Tbsp juice of 1/2 lemon
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 1 collar Dill
  • 100 g Whipped cream
  • 1-2 TEASPOONS grated horseradish
  • 1 TABLESPOON Capers

Directions

  1. 1

    Peel, wash and slice the carrots. Peel, wash and chop the potatoes. Peel and finely chop the onion. Heat oil in a pan with lid. Fry the onion in it.

  2. 2

    Add the potatoes and carrots and sauté briefly. Dust vegetables with flour and sauté briefly. Add stock while stirring and cook covered for about 15 minutes. Wash fish, dab dry and cut into medium-sized cubes.

  3. 3

    Sprinkle with lemon juice. Season with salt and pepper. Wash the dill, pluck the flags and cut finely. Add cream to vegetables. Stir in horseradish. Bring to the boil. Add fish cubes, capers and dill and let it simmer at medium heat for about 5 minutes.

  4. 4

    Season to taste again if necessary.

Nutrition Facts

KCAL
390 kcal
CARBS
32 g
FATS
12 g
PROTEINS
38 g

Categories & Tags

Main DishesheartyFish