Ingredients
- 200 g cod fillet cut into bite-sized pieces
- 200 g salmon fillet cut into bite-sized pieces
- 1 finely chopped onion
- 2 carrots
- 100-200 g celery root
- 1 small leek
- 1 small fennel bulb
- 2 dl heavy cream
- 1.5 dl white wine
- 1 l fish stock
- Salt and pepper
- Fresh herbs (basil, flat-leaf parsley and chives)
Instructions
Start with a little butter in a saucepan, sauté the onion until translucent. Feel free to add finely chopped garlic and chili if you want a bit more flavor. Then add the white wine and let it reduce. Alternatively, you can use pre-reduced white wine available at specialty food stores.
Cut the vegetables into sensible pieces: carrots into rounds, celery root into cubes, fennel into thin slices, etc. Prepare the fennel by peeling the outermost layer with a vegetable peeler. Cut off and discard the stalks. Then slice the fennel thinly and feel free to halve these slices again.
Prepare the leek by cutting off most of the green part, cut it in half lengthwise and remember to rinse it thoroughly – otherwise you might end up with unpleasant bacteria from soil and dirt!
Add the vegetables and fish stock and bring to a boil. Heat the cream (don't let it boil) and add it once the vegetables are tender. Then poach the fish for a couple of minutes.
Season with salt and pepper, add the finely chopped herbs. Serve with fresh bread and a glass of white wine!
Notes
Use fresh fish from the fish counter and proper fish stock for the best results.
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