Fish ragout with salmon and shrimps
Number: 4 persons
Complexity: easy
Working time: 30 minutes
Total preparation: 30 minutes
Ingredients
2 shallots
30 g butter
30 grams of flour
100 ml fish stock
or 1 fish stock cube dissolved in
100 ml of water100 ml dry white wine
100 ml crème fraîche
some salt and pepper
100 grams of shrimp
150 g strips of smoked salmon
2 spring onions
some dill
Other supplies
medium saucepan
Mis en place
Clean and chop the shallots.
Cut the spring onion into thin rings.
Cut the smoked salmon into strips.
Preparation
Make a roux. Melt the butter in the pan over low heat, the butter should not brown.
When the butter has melted, stir in the flour and cook for 2 minutes, stirring occasionally.
Then add the stock and wine while stirring and stir into a smooth sauce.
Stir in the creme fraiche and season with salt and pepper.
Add the shrimp, salmon and spring onion and stir.
The fish ragout is ready!
Traditionally delicious in a pie dish, but also delicious on some boiled rice or on a sandwich.
Garnish with some chopped dill.
KPJ/20Mar2018