Pollack on Curry Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g fish fillet (s) (pollack fillet or Alaska pollack fillet, fresh or frozen)
- 1 ½ cup rice
- 3 teaspoons curry powder, or as you like
- 3 onion (s)
- Tomato ketchup, not too little
- 100 ml cream
- 1 lemon (s), including the juice
- salt
- some margarine, for frying
Print Recipe
Pin Recipe Instructions
- Cook rice in curry water according to the instructions.
- Meanwhile, clean the fish and pat dry, sour with the lemon and then season with salt. Peel the onions and cut into rings.
- Preheat the oven to 200 ° C (convection).
- Spread the cooked rice in a baking dish (I don`t grease it beforehand) and place the fish in a single layer on top. Put in the oven for 10 minutes.
- In the meantime, fry the onions in the margarine and whip the cream until stiff.
- Spread the onions on the fish, spread the ketchup over it and spread the cream in regular dots with a spoon or spread it too.
- Put the whole thing in the oven for another 15 minutes.
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