Fillet of redfish stroganoff with cherry tomatoes and wild rice mixture

Name: Fillet of redfish stroganoff with cherry tomatoes and wild rice mixture
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Basmati wild rice mixture; 7-10 Tbsp Salt; 600 g Redfish fillet; 7-10 Tbsp Pepper; 7-10 Tbsp finely grated lemon peel of 1 untreated lemon; 150 g Gherkins; 250 g cherry tomatoes; 2 Federation Dill; 1-2 TABLESPOONS Oil; 300 ml Vegetable broth (instant); 200 g Fresh cream; 7-10 Tbsp Dill and lemon peel

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Basmati wild rice mixture
7-10 Tbsp Salt
600 g Redfish fillet
7-10 Tbsp Pepper
7-10 Tbsp finely grated lemon peel of 1 untreated lemon
150 g Gherkins
250 g cherry tomatoes
2 Federation Dill
1-2 TABLESPOONS Oil
300 ml Vegetable broth (instant)
200 g Fresh cream
7-10 Tbsp Dill and lemon peel

Directions

1
Bring rice to the boil with 400 ml salted water, cover and cook over a low heat for about 20 minutes. Meanwhile rinse fish fillet, dab dry and cut into cubes. Season fish with salt, pepper and lemon peel. Drain and dice the gherkins. Wash and halve the cherry tomatoes.
2
Wash dill and chop finely. Heat oil in a pan and fry fish until golden brown all around. Take out. Add cherry tomatoes and gherkins and fry. Deglaze with broth. Add crème fraîche and stir until smooth. Bring the sauce to the boil and boil down for about 5 minutes. Reduce heat, add fish and warm up at low heat. Season sauce with salt and pepper and add dill. Drain any rice water that may still be present.
3
Add crème fraîche and stir until smooth. Bring the sauce to the boil and boil down for about 5 minutes. Reduce heat, add fish and warm up at low heat. Season sauce with salt and pepper and add dill. Drain any rice water that may still be present. Arrange fish and rice on plates. Garnish with lemon zest and dill