Red Rice with Fish Fillet, Asparagus and Chervil – Herb Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 cup rice, (long grain rice, approx. 25 g)
- 1 teaspoon vegetable stock
- 1 pinch (s) salt
- 3 stalks Melde, red (old vegetable)
- 1 handful nettles (leaves)
- 2 slices fish fillet (s), breaded
- 1 dash rapeseed oil
- 2 bundles chervil
- 5 oregano leaves, fresh
- 5 lemon balm leaves, fresh
- 1 dash lemon juice
- some flour
- some cream cheese, with herbs
- 1 egg yolk
- 3 stalks asparagus
- some butter
- sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Add a cup of rice with two cups of water and cook for 15 minutes until soft. Salt beforehand and season with vegetable stock from the glass. Shortly before finishing, chop the leaves of the red melde (old garden vegetables) and the nettles (wild vegetables) and mix them with the rice. Arrange in the cup on the plate and turn out.
- Fry the fish fillet, which is already breaded, in the hot oil on all sides and take it out.
- Fill up the meat stock of the fish with water, or fish stock from the glass, and thicken with a little flour and mix in 2 tablespoons of cream cheese with herbs. Bring to the boil briefly and fold in the finely chopped chervil and add a little of the oregano and lemon balm, which has also been finely chopped. Put in a squeeze of lemon. After the sauce has cooled down a bit, stir in the egg yolks.
- In the meantime, boil the peeled asparagus in salted water, add a pinch of sugar and boil a little butter until soft.
- Arrange the fried fish, rice and asparagus and pour the chervil sauce over them.
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