Summary

Ingredients

• 2 leeks (medium size)
• 6 tablespoon oil
• 250 g basmati
• 0.5 liter ½ stock, instant, clear
• 600 g redfish fillet (s)
• Lemon juice half a fruit
• 3 tablespoon soy sauce
• salt
• Pepper White
• 5 tablespoon water
• Lemon (s) - slices, halved, for garnish

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Instructions

1. Clean and wash the leek and cut into rings. Sauté in 2 tablespoons of oil and remove. Briefly toast the rice in the frying fat and deglaze with broth. Cook for 15-20 minutes.
2. Wash the fish, cut into pieces and drizzle with lemon juice. Salt and let it steep. Then dab off the fish pieces and fry them in the remaining oil for approx. 5 minutes.
3. Deglaze the roast with 5 tablespoon water and soy sauce. Season with salt and pepper. Fold the leek under the rice.
4. Arrange on plates and arrange the pieces of fish on top. Pour the sauce over it and garnish with halved lemon wedges.