Two-fish creamy stew (Print Version)
# Ingredients:
→ Fish
01 -
2 cod fillets
02 -
2 salmon fillets
→ Vegetables
03 -
5 carrots
04 -
3 leek whites
05 -
2 shallots
→ Sauce and Seasoning
06 -
20cl of fresh cream
07 -
1 tablespoon of lemon juice
08 -
2 tablespoons of whole-grain mustard
09 -
2 tablespoons of all-purpose flour
10 -
20cl of white wine
11 -
1 vegetable broth cube (or fish stock cube)
12 -
Salt and pepper to taste
13 -
Chopped parsley
# Instructions:
01 -
Set it to sauté mode. Toss in the shallots, then add the carrots and cut-up leek whites in large chunks.
02 -
Let it fry for 5 minutes. Then add the crumbled veggie cube or fish stock, white wine, lemon juice, some salt, and pepper.
03 -
Stir everything together, place in the salmon and cod, and set it to pressure-cook for 10 minutes.
04 -
In a separate bowl, mix the mustard, flour, and cream together while the fish cooks. Blend them until smooth.
05 -
When done, transfer the fish aside. Pour the mixture you prepared earlier into the vegetable mix, give it a good stir, then lay the fish back on top. Serve it right away.
# Notes:
01 -
Eat right away for the best flavor
02 -
Don’t reheat—fish texture changes quickly