Rice – Fish – Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g rice, lon rain brown rice
- 200 g carrot (s)
- 2 leeks, thick
- 200 ml milk
- 3 egg (s)
- 200 ml sour cream
- 200 g cheese
- 500 g fish fillet (s)
- oil
- salt and pepper
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Boil 400 ml of salt water in a large saucepan, add the rice and let it soak for about 20 minutes.
- Peel the carrots and cut into cubes, clean the leek and cut into fine strips.
- Preheat the oven to 200 degrees. Heat 2 tablespoons of oil in another saucepan and fry the vegetables in it.
- Whisk together the milk, eggs and sour cream, add a little lemon juice, salt and pepper and mix with the rice and vegetables to form a vegetable rice. Possibly add fresh herbs (depending on taste and offer).
- Grease a baking dish, fill in half of the vegetable rice. Lightly salt and pepper the fish, drizzle with lemon juice and spread over the rice mixture. Now pour the 2nd half of the rice mixture over it and sprinkle with the cheese.
- Cook the casserole at 200 degrees for about 30-40 minutes.
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