French ragout with garfish

Ingredients for French ragout with garfish

Instructions for French ragout with garfish

To prepare the French ragout with garfish recipe, please follow these instructions:

The fish is scraped and trimmed and sprinkled with salt. It draws 10 minutes, rinsed and dried.

Onions, shallots and garlic peeled and chop fairly fine. The different onion cooked along with wine, parsley, thyme, peppercorns and bay leaf in good heat until the wine has almost evaporated.

The water added with mushrooms, and bring it to a boil again.

Butter the bread roll is added and stirred into the væden.

When the sauce is tyknet, the washed and dried pieces of the fish into the pan. The heat is muted, and the whole thing stand a few minutes, until fish is cooked through.

Stir gently right through, taste the to and serve with potatoes or rice.