Victoria Perch on Colorful Vegetable Rice
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g fish fillet (s) (Victoria perch)
- 1 bunch spring onion (s), finely chopped
- 4 carrot (s), finely diced
- 150 g peas (frozen)
- 1 red pepper (s), finely diced
- 150 g mushrooms, finely chopped
- 4 tomato (s), finely chopped
- 1 sachet rice
- 1 cup sour cream
- Broth, grains
- pepper
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet.
- Fry the Victoria bass on both sides in melted butter in a large pan for about 4 minutes. Then remove from the pan, set aside and keep warm.
- In the meat stock, cook the diced vegetables one after the other according to the cooking times, i.e. cook the carrots first etc. Let everything simmer for about 5 minutes, then stir in the rice and sour cream. Finally, season with granulated stock and pepper.
- Arrange on plates and serve immediately.
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