STEAMED HAMMOUR RAGOUT

STEAMED  HAMMOUR  RAGOUT:
INGREDIENTS:

1  small zucchini
1  each, red and yellow pepper, seeded
3  tbsp  butter
600  g  hammour fillet
1  cup fish stock
5-10  g  each, leek, celery, carrot and parsley
Salt, to taste
For the sauce
2  tbsp  butter
2  tbsp  flour
1  cup  fish stock
1  cup  heavy cream
1  egg yolk
1  tsp lemon juice
Salt to taste
Freshly ground pepper, a pinch

METHOD:

• Cut the zucchini and peppers into long strips. Heat butter and saute zucchini and pepper separately until soft.
• Steam fish fillet on a bed of herbs and vegetables- celery, leek, carrot and parsley.
• To prepare the sauce- melt butter in a pan and stir in the flour. Cook for about a minute.
• Gradually, add fish stock and half the amount of heavy cream into it. Simmer for 5 minutes. Beat egg yolk and the remaining cream.  Add this mixture to the hot sauce, slowly, with constant stirring.
• Also add 1/2 tsp lemon juice and season to taste. Keep it warm. Place the fish fillet in a deep-sided serving plate. Pour the sauce over it and arrange the fried vegetables in neat piles on top of the fillet.