Pikeperch fillet with rice and vegetables in cream sauce
Juicy pikeperch fillet with vegetables and rice in a flavorful cream sauce
Pikeperch fillet with rice and vegetables in cream sauce
Juicy pikeperch fillet with vegetables and rice in a flavorful cream sauce
Ingredients
| pikeperch fillet 0.5 kg |
| zest of 1/2 lemon |
| cream (20%) 200 ml |
| milk 100 ml |
| rice 120 g |
| carrots 50 g |
| corn 50 g |
| onion 50 g |
| green peas 50 g |
| butter 40 g |
| vegetable oil 15 ml |
| TO TASTE: |
| salt |
| black pepper |
| thyme |
Instructions
Step 1
Boil rice in salted water until semi-cooked, cool under running water.
Step 2
Saute chopped onion and carrots in butter.
Step 3
Combine the rice with the corn, peas, lemon zest and paste. Add salt, thyme, mix and put into a plastic box.
Step 4
Drizzle the pikeperch fillets with oil, season with salt, black pepper. Put it in the box and send it together with the rice to freeze.
Step 5
In the morning, move the boxes to the refrigerator.
Step 6
In the evening, transfer the rice and fish into a ceramic mold and pour the mixture of milk and cream, seasoned with salt and pepper.
Step 7
Bake at 180 degrees for 20 minutes. Enjoy.
