Fish Ragout à la Alfred Biolek

Ingredients

• 400 g Salmon fillet
• 400 g Monkfish fillet (Or another firm-fleshed white fish fillet.)
• 8 Langoustine tails (king prawns) (Remove from the shells from the underside, slit along the back, and remove the vein; then rinse briefly. Later, cut into 2–3 cm pieces.)
• 2 Carrots (Small; peel and dice very finely.)
• 2 Stängel Celery stalks (Wash and dice very finely.)
• 1 Stange Leek (Small; wash and dice very finely.)
• 75 g Butter (Divide into two portions; for sautéing the vegetables and cooking the fish and prawns.)
• 400 ml Fish stock (1 jar.)
• 200 g Heavy cream (1 container.)
• 5 Saffron threads (4–6 threads.)
• Cayenne pepper (1 pinch.)
• Salt (For seasoning the fish pieces and adjusting the sauce.)
• Pepper (For seasoning the fish pieces.)
• White pepper (For adjusting the seasoning of the sauce.)

Steps

1. 1

   Trim and wash the carrots, leek, and celery. Peel the carrots and dice all the vegetables very finely.

2. 2

   Heat half of the butter in a saucepan. Lightly sauté the diced vegetables in it.

3. 3

   Add the fish stock and saffron threads to the vegetables. Simmer uncovered over low heat for 20 minutes.

4. 4

   Cut the salmon and monkfish fillets into approximately 3 cm cubes.

5. 5

   Remove the langoustine tails from their shells from the underside. Carefully slit them along the back, remove the darker vein, and briefly rinse the prawns under running water.

6. 6

   Season the fish pieces with salt and pepper.

7. 7

   Heat the remaining butter in a frying pan. Briefly cook the fish pieces; add the langoustines to the pan and cook until they turn pink. Set the pan aside.

8. 8

   Pour the cream into the reduced fish-and-vegetable stock. Continue reducing for about 15 minutes, stirring frequently, until the sauce is thick and creamy.

9. 9

   Cut the langoustines into 2–3 cm pieces.

10. 10

    Season the reduced sauce with salt, cayenne pepper, and white pepper.

11. 11

    Gently fold the fish and langoustine pieces into the sauce and heat through briefly. Do not let the sauce boil.

12. 12

    Serve the ragout. Basmati rice or tagliatelle and spinach are ideal accompaniments.

Notes

Source: Alfred Biolek, alfredissimo! dated 15.03.1996. Rice, tagliatelle, and spinach are recommended as accompaniments; quantities and preparation instructions are not provided.

Nutrition per serving

• Main course
• Fish
• Seafood
• Creamy
• Saffron
• Stovetop