Fish ragout

Name: fish ragout
Total time: 25 min
Yield: 4
Ingredients: 500 milliliters fish stock; 400 milliliters fish fillet; 1 Red pepper; 1 yellow bell pepper; 50 gram butter; 4 spring / forest onion; 60 gram flour; 200 milliliters coconut milk; 400 gram rice; 100 gram crayfish

Ingredients

500 milliliters fish stock
400 milliliters fish fillet
1 Red pepper
1 yellow bell pepper
50 gram butter

4 spring / forest onion
60 gram flour
200 milliliters coconut milk
400 gram rice
100 gram crayfish

Directions

Bring the fish stock to a boil and poach the fish for about 3 minutes.
Remove the fish from the pan and set aside. Boil the paprika cubes for about 2 minutes in the fish stock. Drain into a sieve over a bowl.
Heat the butter and fry the light part of the spring onion. Add the flour and stir well.
Slowly add the fish stock while stirring gradually and stir into a bound mixture.
Pour in the coconut milk and heat without cooking. Season with salt and freshly ground pepper.
Put the fish fillet and peppercorns through.
Serve the ragout with the rice, garnish with crayfish if necessary and sprinkle with the leaves of the spring onions.