Summary

Ingredients

• 200 g rice (lon rain rice)
• salt and pepper
• 500 g fish fillet (s), e.., Redfish fillet
• 3 tablespoon lemon juice
• 3 zucchini
• 1 medium onion (s)
• 4 slices bacon
• 7 tablespoon oil
• 6 tablespoon flour
• 150 g whipped cream
• 1 teaspoon vegetable stock
• some dill
• possibly lemon (s) for garnish
• water

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Instructions

1. Cover and let the rice soak in 400 ml of boiling salted water over low heat for 10 - 12 minutes. Wash the fish, pat dry and cut into pieces. Drizzle the fish with lemon juice and season with salt. Clean, wash and slice the zucchini. Peel and dice the onion. Cut the bacon into strips.
2. Heat 4 tablespoons of oil in a large non-stick pan, leave out the crispy strips of bacon and remove. Put 5 tablespoons of flour in a deep plate. Turn the fish in it and fry until golden brown in the hot bacon fat, keep warm.
3. Wipe out the pan. Heat 2 - 3 tablespoons of oil in the pan, sweat the onion in it. Add the zucchini and fry for about 3 minutes, turning. Season with salt and pepper. Dust with 1 tablespoon flour. Pour 300 ml of water and cream, stir in the broth. Let simmer for 2 - 3 minutes.
4. Wash and finely chop the dill. Stir into the sauce except for something to sprinkle, season with salt and pepper to taste. Place the fish on the zucchini and heat briefly. Sprinkle with bacon and the rest of the dill. Arrange the pan with lemon wedges and serve with the rice.