Fish Rice Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g fish fillet (s) (catfish, alternatively redfish)
- 2 tablespoon lemon juice
- 2 tablespoon salt
- 200 g carrot (s)
- 1 spring onion (s)
- 1 tablespoon butter
- 200 g wild rice mixture (mixture wild rice and lon rain rice
- 250 g peas, frozen
- pepper
- 500 ml vegetable stock
- 0.5 ½ bunch dill
- 100 g crème fraîche
- Paprika powder, noble sweet
- Possibly lemon (s) and dill blossom for garnish
Print Recipe
Pin Recipe Instructions
- Cut the fillet into 8 pieces. Drizzle with lemon juice and season with salt. Peel or clean the carrots and spring onions, wash and cut into slices.
- Heat the butter in the pan. Sauté the spring onion and rice in it. Add the carrots and frozen peas. Season with salt and pepper and drain off the broth. Bring to the boil and cook everything over medium heat for about 10 minutes. Place the fish on top of the rice and cook covered for another 10 minutes until the rice and fish are cooked through.
- Wash dill, shake dry and finely chop.
- Spread the créme fraîche on the fish. Sprinkle with dill and paprika powder. Garnish with lemon and dill blossom if you like.
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