Some cooked dishes just aren’t photogenic. This one, for instance. It just looks like a scramble of cream and veggies. But, as with many things, it isn’t a good idea to judge a book by its cover. After turning off the stove and I tasted the sauce to check if I needed to adjust the seasonings, my first impression was that I was eating melted cheese. Funny, really, because cheese was not among the ingredients of this dish. Then, I remembered how cheese is made — by fermenting milk. That should explain why the sauce of a dish made with sour cream tasted like melted cheese. It was lovely!
500 g. of fish fillets (I used tangigue)
a quarter of a small squash
1 medium-sized carrot
1 small can of green peas (frozen sweet peas would be even better)
1 c. of cream
1/4 c. of butter or margarine
1/2 tsp. of dried rosemary
Cut the fish fillets into 1-inch cubes. Place in a bowl. Season with salt and pepper.
Peel and cut the squash and carrot into 3/4-inch cubes.
Over medium heat, melt the butter in a frying pan. Add the carrot cubes and cook for a minute. Add the squash cubes and green peas, and cook for about 3 minutes, stirring often. Season lightly with salt and pepper.
Turn up the heat to high. Add the seasoned fish cubes. Cook for a minute or until no longer pink. The edges will brown slightly because the natural sugar in the vegetables are starting to caramelize at this point. Add the rosemary.
Pour in the cream. Stir well. Squeeze the lemon over the fish and vegetables in the drying pan. Stir a few times. Turn off the heat.
You’re done! :)