Fish and tomato skewers

Name: Fish and tomato skewers
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Victoria perch fillet; 4 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 150 g cherry tomatoes; 1 collar Spring onions; 120 g Long grain rice; 1 TABLESPOON Oil; 1 (200 ml) bottle of Crème balance (7,5 % fat); 1 TEASPOON Instant vegetable stock; 7-10 Tbsp white pepper; 1/2 bunch Dill; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Dill and lemon wedges; 8 wooden skewers

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Victoria perch fillet
4 TABLESPOONS Lemon juice
7-10 Tbsp Salt
150 g cherry tomatoes
1 collar Spring onions
120 g Long grain rice
1 TABLESPOON Oil
1 (200 ml) bottle of Crème balance (7,5 % fat)
1 TEASPOON Instant vegetable stock
7-10 Tbsp white pepper
1/2 bunch Dill
7-10 Tbsp Sweet peppers
7-10 Tbsp Dill and lemon wedges
8 wooden skewers

Directions

1
Wash the fish, dab dry and cut into 16 pieces. Sprinkle with 1 tablespoon lemon juice and season with salt. Clean and wash the tomatoes. Clean and wash spring onions and cut them into pieces.
2
Put everything on skewers. Prepare rice in boiling salted water according to package instructions. Heat oil in a pan. Fry skewers all around for about 5 minutes. Put crème balance and stock in a pot and bring to the boil.
3
Add 3 tablespoons of lemon juice, season with pepper. Wash the dill, chop finely and stir into the sauce. Arrange rice, skewers and sauce on plates. Garnish with dill and lemon wedges. Dust rice with paprika.