Rice Pan with Fish

Summary

Ingredients

• 350 g fish fillet (s)
• salt
• 2 tablespoon lemon juice
• 10 g iner
• 1 clove garlic, chopped
• 10 g hot peppers, alternatively cayenne pepper
• 50 g leek, diced
• 25 g clarified butter
• 100 g rice, cooked
• 1 tablespoon curry, mild
• 200 g spinach, fresh
• ml ⅛ vegetable stock

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Instructions

1. Clean and wash the spinach. Cut the fish fillet into pieces, season with salt and drizzle with lemon juice. Sauté the ginger, garlic, pepperoni and leek in the fat. Fry the fish lightly on both sides and take it out again. Put rice and curry in the pan and sauté, season with salt.
2. Mix in the spinach while dripping wet, pour in the stock. Place the fish on the rice and cook covered for 5 minutes over a mild heat.