Fish fricassee


Completed in35 minutes



Per serving

Energy: 393 kcal, carbohydrates: 41 g, protein: 30 g, fat: 11 g

Juicy cod fillet with carrots and cauliflower – delicious to take off!


250g carrots

300g cauliflower

250 g cod fillet


10g butter

1Tbsp flour

100ml of low-fat milk

1El Schmand

Salt pepper

2Teaspoon lemon juice

2Portions of mashed potatoes complete (finished product)

2Tbsp parsley (chopped)


  1.  Peel 250 g carrots, halve length ways and cut into oblique pieces. Clean 300 g cauliflower and cut into florets. Put both in 300 ml boiling salted water and cook covered over medium heat for 8-10 minutes. Then drain, collect the cooking stock. Dice 250 g cod fillet approx. 3 cm in size.
  2.  Finely dice 1 onion, sauté in 10 g butter, sauté 1 tablespoon flour briefly. Gradually pour in 200 ml of boiling stock and 100 ml of low-fat milk while stirring, bring to the boil while stirring and simmer for 5 minutes. Stir several times. Add the vegetables and 1 tablespoon of sour cream, season with salt, pepper and 1-2 teaspoons of lemon juice. Place the fish on top and cover and let simmer for 8-9 minutes over a mild heat, turning the cubes halfway through. Serve with mashed potatoes.

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