Ingredients
Preparation
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
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