DOCUMENT

122 Fish stew Serves 4 | Preparation time 35–40 minutes Ingredients 500 g rosefish or other firm white fish fillets, ready to cook 1 tbsp. lemon juice Salt 200 g carrots | diced 200 g peas For the sauce: 100 g crème fraîche 100 g cream 1 tbsp. white wine, dry 1 tbsp. cornflour Pepper Sugar 1 tbsp. dill | finely chopped Accessories: Solid cooking container Preparation Rub the fish with lemon juice and season with salt. Place the fish in a solid cooking container. Add the carrots and peas to the fish and cook using the settings indicated for cooking stage 1. Meanwhile, mix all of the other ingredients together to make a sauce, pour this over the fish at the end of the cooking time and cook using the settings indicated for cooking stage 2. Season with salt and pepper to taste and serve. Settings Cooking stage 1 Temperature: 100 °C Duration: 8 minutes Cooking stage 2 Temperature: 100 °C Duration: 4 minutes