Summary

Ingredients

• 6 small egg (s)
• 200 g rice (lon rain rice)
• a bit salt
• 500 g broccoli
• 300 g salmon fillet (s)
• 1 tablespoon lemon juice
• 2 tablespoons oil
• 3 tablespoon butter or margarine
• 3 tablespoon flour
• liter ⅛ milk
• 1 tablespoon vegetable stock, instant
• 2 tablespoon mustard, medium hot
• 1 pinch (s) sugar
• 0.25 liter ¼ water

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Instructions

1. Boil the eggs hard for 10 minutes, then quench and peel them.
2. Cook the rice in plenty of boiling salted water for about 20 minutes.
3. Clean the broccoli, cut into small florets and wash, then cook in salted boiling water for about 5 minutes. Drain and drain.
4. Wash the salmon, pat dry and cut into cubes. Drizzle the fish cubes with lemon juice. Heat the oil in a pan and fry the salmon cubes all around for about 3-4 minutes. Season with salt and pepper, then set aside.
5. Now heat butter or margarine in a saucepan and sweat the flour in it. Deglaze with water and milk while stirring. Stir in the broth and bring to the boil. Let the sauce simmer over low heat for about 5 minutes. Now stir in the mustard and season with salt, pepper and sugar.
6. Cut the eggs into wedges. Fold into the sauce with the fish cubes and broccoli and just heat it up. Drain and drain the rice.
7. Arrange the ragout with rice on plates and serve hot.