Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 tablespoons oil
- 1 onion (s)
- 100 g rice
- 0.5 liter ½ meat stock, fresh or cubed
- 1 teaspoon curry powder
- 1 pinch (s) chili powder
- 300 g fish, smoked, e.. redfish or other
- 20 g butter
Print Recipe
Pin Recipe Instructions
- Fry the chopped onion in the oil until translucent. Add the rice and roast for about 5 minutes. Pour hot meat stock and season with salt, curry and chilli. Stir. Let it soak for 15 minutes over low heat. Divide the smoked fish into small pieces, debone if necessary and fold into the rice. Add the butter and let it steep for 5 minutes.
- Tip:
- You can also add herbs, e.g. dill, if you like. Saffron can also be added for a nice color.
- Since smoked fish is expensive, I sometimes also use fish fillet and smoked fish. A little smoky taste is important. When Schillerlocken were even cheaper, I put some of it in the rice and it looked nicer. I also leave out the saffron. You can experiment with curry for this.
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