Pikeperch Fillet with Vegetable Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg fish fillet (s) (pikeperch), with skin
- 4 tomato (s)
- 2 small zucchini
- 3 spring onion (s)
- 2 cloves garlic
- 2 sachets rice, 15 g each
- 1 tablespoon mustard
- 1 tablespoon tomato paste
- 1 tablespoon crème fraîche
- butter
- White wine
- olive oil
- Flour
- salt and pepper
- nutmeg
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Boil rice in salted water.
- Finely chop the spring onions and garlic. Peel and core the tomatoes, cut the courgette and tomatoes into small cubes.
- Sauté the spring onions and garlic in olive oil. First sauté the zucchini, then add the tomatoes. Simmer for 4-5 minutes, then deglaze with white wine. Add the mustard, tomato paste and crème fraîche, season with salt, pepper, nutmeg and chili powder. Simmer for 10 minutes, stirring occasionally.
- In the meantime let the pan get hot, heat a dash of olive oil with a piece of butter. Pat the pikeperch fillet dry and only flour the skin side. Fry the fillet pieces for 5-6 minutes on the skin side only.
- Fold the rice under the vegetables and serve.
- Tip:
- Instead of white wine, you can also use dry sherry.
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