Summary

Ingredients

• 1 large fish fillet (s) (skrei, winter cod)
• 0.25 liter ¼ white wine (Riesling)
• 0.25 liter ¼ cream, fresh
• 0.25 liter ¼ chicken broth or fish stock
• 1 large shallot (s)
• a bit salt
• 1 pinch (s) sugar
• 200 g basmati and wild rice, mixed
• 1 tablespoon olive oil

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Instructions

1. Cook the rice mixture in enough salted water.
2. Peel and chop the shallot and sauté in hot olive oil. Deglaze with the cream, white wine and chicken stock and simmer for about 30 minutes. When the sauce has the right consistency, season to taste and mix vigorously with the blender.
3. Cut the ski fillet crosswise into two-finger-wide pieces and let it simmer gently in the sauce for approx. 5 minutes without seasoning. First add the thick pieces and gradually the thinner pieces.
4. Drain the rice, place on a plate and arrange the pieces of fish with the sauce on top.
5. The slightly nutty wild rice aroma and the fragrant Basmati rice underline the delicate Skrei taste perfectly.