If you appreciate variety, don't miss this delicious recipe. To make it, you will need:
Ingredients
- 2 small river eels
- 250 g trout fillet
- 250 g pike-perch fillet
- 3 onions
- 3-4 potatoes
- 1.5 l vegetable stock
- 2 bunches greens
- 5 tbsp butter
- 2 tbsp vinegar
- pepper
- salt
- 1/4 l dry white wine
Preparation:
First, process the fish. The fillets must be cut into small cubes, while the eels must first be cooked in a little water with the vinegar for about 10 minutes. After that, you can remove the eel meat from the bones and cut it into small cubes as well. Now you need to move on to the vegetables that need to be cleaned and chopped. You also need to cut the onions into small cubes, as well as the peeled and in salted water cooked potatoes.
Now add the vegetable broth together with the wine in a pot and heat the whole thing. Now add the filet cubes and let them cook for about 10 minutes before adding the eel cubes.
Now you need to sauté the vegetables in the melted butter in a pot for about 6-8 minutes. Once this is done, you can add the potatoes. Now take the fish out of the broth and mix it with the potatoes and the vegetables, season the whole thing with salt and pepper to your taste and this delicious fish casserole is ready!