Summary

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

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Instructions

1. Cook the rice according to the instructions on the packet.
2. 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.
3. 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.
4. Arrange on plates and serve immediately.