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
Fish Rice Pan
Fish Rice Pan

Instructions

  1. 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.
  2. 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.
  3. Wash dill, shake dry and finely chop.
  4. 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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