Wash off the Victoria fillets, dab with kitchen paper and cut into pieces. Then salt and pepper the fish and drizzle with lemon. Roll the prepared fish pieces in flour, turn on both sides and then turn in the egg. The egg was opened on a plate and frothed with a fork and then the dried herbs, such as dill tips and rosemary, folded under the egg. Don`t be stingy with the dill.
After the pieces of fish have been turned in egg, they are fried in rapeseed oil until they are golden yellow.
Incidentally, the rice is put on. To do this, take a coffee cup full of washed rice and 2-3 cups of water in the pot and let it boil and then simmer for 15-20 minutes on a low flame. The rice is seasoned with vegetable stock paste, salt and a bay leaf. You cook all of this with you.
When the rice is well soft, add the butter to refine the taste and turn off the gas (or other fuel) and let the rice swell. Now you can put the finished rice in a small cup and turn it onto the plate, decorate the fish with tomatoes or other vegetables and pour the fish stock over the rice and fish. Arrange lemon slices on the plate.
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