Celery Ragout with Fillet

Cut the pork fish into slices about 1 cm wide, heat the oil in a frying pan, fry the meat in it over a high temperature, then remove it.

Remove the peel from the onion and celery, cut the onion into fine slices and the celery into small cubes. Sauté both in the frying fat over medium heat, stirring, for 3 to 4 min.

Add fillet slices repeatedly to the frying pan. Pour in white wine and vegetable soup, simmer gently over medium heat for 10 min. Season with salt and pepper.

Stir the juice of one lemon and the creme fraiche into the ragout. Garnish with dill.

Per person: 400 calories

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