Norwegian haddock fillet with ragout and white wine sauce

Norwegian Haddock Fillet with Ragout and White Wine Sauce

Indulge in this tasty and healthy dish of Norwegian haddock. 

Difficulty Medium
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Ingredients

Number of servings

Procedure

To prepare the Norwegian haddock fillets

  • Cut small incisions in the fish skin, rub in salt, pepper and lemon juice

  • Fry quickly in a tablespoon of oil on high heat, skin side down until browned and crisp (20-25 sec) and turn around

  • Add butter and a little lemon juice

  • Pour butter and lemon mixture over fish

  • Cook the fish for about 4 minutes in the preheated oven at 180 degrees

To prepare the ragout

  • Cut the carrots, celery sticks, potatoes and 1 onion into small 1cm cubes

  • Fry the vegetables until they become shiny and fine, first the onion and then the rest of the vegetables

  • Pour in 200ml wine and a tablespoon of butter 

  • Season with salt, pepper and a tablespoon of finely chopped fresh herbs

To prepare the white wine sauce with herbs

  • Reduce 175ml of the dry white wine by half in a small saucepan

  • Heat the tablespoon of olive oil in another pan and fry one onion gently

  • Add flour and mix with the oil

  • Pour in the stock and simmer for 5-6 minutes

  • Pour in the cream and the reduced wine

  • Season with salt, pepper and fresh finely chopped herbs