Summary

Ingredients

• 400 g pollack fillet (s)
• 1 bunch dill, fresh
• 1 onion (s)
• 100 ml cream
• 300 ml milk
• 200 g basmati rice
• 300 ml water
• 1 teaspoon salt
• 200 g peas, frozen
• salt and pepper

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Instructions

1. Fry the rice in a pan with a little olive oil until translucent. Deglaze with the water and add about 1 teaspoon of salt. Bring to the boil briefly and simmer until the water is soaked up.
2. Cut the onion into rings that are not too thin. Fry in a non-stick pan with olive oil. Add the fish fillet and fry for 2 minutes on both sides. Season with salt and a little pepper. Add the peas and fry for 3 - 4 minutes over medium heat. Add milk and cream and simmer for 3 - 4 minutes.
3. Remove the stalks from the dill, chop and pour over the fish.