Fish Stroganoff

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 520 Kcal


  • a little clarified butter
  • 500 g Mediterranean yellowtail fillets, cut into 2-cm cubes
  • 1 red pepper, cut into 7-mm strips
  • 150 g mushrooms, cut into 5-mm-thick slices
  • 1 dl white wine
  • 2 tbsp. mustard
  • 1.8 dl crème fraîche
  • a little white flour zum bestäuben
  • 1 onion, cut into thin strips
  • 1 tbsp. butter
  • 1 tsp. salt
  • 2 tsp. hot paprika
  • 2 dl fish stock
  • 3 dill pickles, cut in half lengthways and then cut into thin strips
  • salt to taste


  • Preheat the oven to 60°C, warm the platter and plates. Heat the clarified butter in a non-stick frying pan. Add the fish pieces in batches, dust with flour, fry all over for approx. 2 mins., remove, season with salt, keep warm. Reduce the heat and wipe out the residual cooking fat with kitchen paper. Heat up the butter in the same pan. Sauté the onions and peppers, add the mushrooms and continue cooking for approx. 3 mins. Add the paprika, mix. Pour in the stock and wine, bring to the boil. Reduce the liquid to half the amount. Reduce the heat. Add the cream and mustard, mix. Add the gherkins and fish and heat gently, season.

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