Pollack Fillet Rice Casserole with Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pollack fillet (s)
- 750 g veetables, mixed, frozen, e.., peas, carrots, corn
- 2 bags rice, approx. 50 g
- 1 clove garlic
- 1 bag grated Gouda cheese, approx. 200 g
- salt and pepper
- some cream if necessary
- Sunflower oil
Print Recipe
Pin Recipe Instructions
- Cook the rice in salted water according to the instructions on the packet. Steam the vegetables with a little water and a few drops of sunflower oil for about 10 minutes so that they still have bite. Refine with a little cream if necessary.
- If necessary, remove the skin from the salmon and cut into strips approx. 2 - 3 cm wide. Fry in hot oil in the pan for one minute on each side.
- Rub a casserole dish with the cut garlic clove and preheat the oven to 160 degrees.
- Mix the rice with the vegetables and season with a little pepper. Press in the garlic clove and mix well. Layer the vegetable mixture and the fillets alternately in the baking dish. Start with the vegetables and finally spread the grated cheese over them.
- Baked for 30 minutes at 160 degrees air circulation.
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