Summary

Ingredients

• 20 fish fingers
• 250 g rice, (lon rain rice)
• 250 g sprin onion (s)
• 500 ml vegetable stock
• 80 g cheese, rated (Emmentaler)
• 1 can tomato (425 ml)
• 1 onion (s)
• 4 tablespoon butter
• 1 bunch dill
• salt and pepper

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Instructions

1. Drain the tomatoes, collecting the juice. Cut the drained tomatoes into cubes and mix again with the juice. Wash the spring onions and cut into rings. Peel the onion and chop finely.
2. Heat 2 tablespoons of fat in a baking dish. Fry the onions in it, add the rice and fry until translucent. Stir in the stock, lightly salt and mix in the spring onions, simmer on a very low heat for about 20 minutes.
3. Heat the butter in another pan and fry the fish fingers in it for about 8 minutes, turning every now and then (the fish fingers can also be prepared in the oven according to the package instructions).
4. Wash the dill, pat dry and set some aside for garnish. Finely chop the remaining dill. Mix the tomatoes with their juice and the dill into the rice. Season to taste with salt and pepper.
5. Spread the fish fingers over the rice and sprinkle with the grated cheese. Baked in a preheated oven at 200 ° C for about 15 minutes. Garnish with the remaining dill and serve.