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Fish ragout with salmon and shrimps

Number: 4 persons

Complexity: easy

Working time: 30 minutes

Total preparation: 30 minutes


    • 2 shallots

    • 30 g butter

    • 30 grams of flour

    • 100 ml fish stock
      or 1 fish stock cube dissolved in
      100 ml of water

    • 100 ml dry white wine

    • 100 ml crème fraîche

    • some salt and pepper

    • 100 grams of shrimp

    • 150 g strips of smoked salmon

    • 2 spring onions

    • some dill

    Other supplies

    medium saucepan

      Mis en place

      Clean and chop the shallots.
      Cut the spring onion into thin rings.
      Cut the smoked salmon into strips.


      Make a roux. Melt the butter in the pan over low heat, the butter should not brown.
      When the butter has melted, stir in the flour and cook for 2 minutes, stirring occasionally.
      Then add the stock and wine while stirring and stir into a smooth sauce.
      Stir in the creme fraiche and season with salt and pepper.

      Add the shrimp, salmon and spring onion and stir.

      The fish ragout is ready!
      Traditionally delicious in a pie dish, but also delicious on some boiled rice or on a sandwich.
      Garnish with some chopped dill.


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