Fish Stew in Furmint Sauce
09.09.2016
4 Servings
- 400 g mixed fish fillet, boneless
- salt, pepper, some soy oil
- 2–4 spring onions
- 80g leek
- 3 cloves of garlic
- butter to panfry
- 100g green beans
- 100 g white beans
-
- Sauce
- 40 g butter
- 40 g flour
- 1/4l fish fond or water and vegetable cubes
- ¼ l Furmint
- 1/16 l cream
- 2 TBL fresh herbs (parsley, chives, savory..)
- a pinch of salt
-
- Potato Cubes:
- 2 large potatoes
- salt
- 1 TBL butter
- Wash beans and cook in salted water until firm to the bite. Strain and rinse with cold water, so that the beans keep their green colour.
- Wash potatoes, peel and chop into 2 cm large dices. Boil in salted water, but not too soft. Strain and panfry in melted butter until light brown, keep warm.
- Cut fish fillets into 2 cm large dices. Season with salt, pepper and a little soy oil. Peel spring onions, cut into quarters or halves depending on size. Wash leek and chop finely. Fry spring onions, leek, garlic and the pieces of fish shortly in melted butter and keep warm.
- Sauce: Melt butter in a pan, add flour and pour in fish fond (water and vegetable cubes) while stirring continuously. Complete with cream. Add freshly chopped herbs, salt if necessary. Warm the boiled beans in the sauce. Serve together with the warm fish and potatoes.
Without doubt, Furmint would be a good companion!
Weinbegleitung