Summary

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

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Instructions

1. Boil rice in salted water.
2. Finely chop the spring onions and garlic. Peel and core the tomatoes, cut the courgette and tomatoes into small cubes.
3. 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.
4. 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.
5. Fold the rice under the vegetables and serve.
6. Tip:
7. Instead of white wine, you can also use dry sherry.