Summary

Ingredients

• 200 g rice (lon rain rice)
• salt and pepper
• 600 g fish fillet (s) (salmon and pikeperch, 300 each)
• 2 tablespoon lemon juice
• 2 tablespoons oil
• 4 shrimp (s), ready to cook
• 250 ml broth
• 250 ml cream
• 3 tablespoon sauce thickener, light
• 3 tablespoon vermouth
• some lime juice
• 1 bunch dill
• 1 lime (s), for garnish

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Instructions

1. Prepare the rice in plenty of boiling salted water according to the instructions on the packet.
2. Wash the fish fillets, pat dry and cut into large pieces. Drizzle with lemon juice.
3. Heat the oil, fry the pieces of fish and prawns all around for about 3 minutes. Season with salt and pepper, remove. Pour the stock and cream into the frying fat, bring to the boil. Return the fish to the sauce, simmer for about 3 minutes, then add the prawns.
4. Season the fish ragout with wormwood and lime juice. Wash the dill, pat dry, set something aside for garnish. Finely chop the remaining dill and mix into the ragout. Drain the rice on a sieve.
5. Arrange the game fish ragout with rice on plates, garnish with dill and lime and serve.