Fish fillet in batter with colorful rice salad

Name: Fish fillet in batter with colorful rice salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1 large carrot; 1 can(s) (212 ml) Vegetable corn; 150 g frozen peas; 1 Egg; 75 g Flour; 5 TABLESPOONS Milk; 5 TABLESPOONS apple juice; 7-10 Tbsp Pepper; 4 pieces (150 g each) Redfish fillet; 2 TABLESPOONS + 500 ml oil; 3 TABLESPOONS white balsamic vinegar; 250 g Whole milk yoghurt; 75 ml Milk; 150 g Fresh cream; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Sugar; 4 leaves Lettuce; 7-10 Tbsp Lemon and dill

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1 large carrot
1 can(s) (212 ml) Vegetable corn
150 g frozen peas
1 Egg
75 g Flour
5 TABLESPOONS Milk
5 TABLESPOONS apple juice
7-10 Tbsp Pepper
4 pieces (150 g each) Redfish fillet
2 TABLESPOONS + 500 ml oil
3 TABLESPOONS white balsamic vinegar
250 g Whole milk yoghurt
75 ml Milk
150 g Fresh cream
2 TABLESPOONS Lemon juice
7-10 Tbsp Sugar
4 leaves Lettuce
7-10 Tbsp Lemon and dill

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel, wash and finely dice the carrot. Drain the corn. Add peas and carrot to the rice about 5 minutes before the end of cooking time.
2
Mix egg, flour, milk and apple juice. Season with salt and pepper. Wash the fish, dab dry and season with salt and pepper. Pour rice on a sieve and let it drain. Put rice in a bowl.
3
Add 2 tablespoons of oil and vinegar and mix. Mix yoghurt, milk, crème fraîche and lemon juice. Season to taste with salt, pepper and sugar. Fold the yoghurt sauce and corn into the rice and let it stand.
4
Heat 500 ml oil in a frying pan. Pull the fish through the dough and fry in the hot oil until golden brown. Keep fish warm. Clean, wash and drain the salad. Arrange fish and rice salad on salad leaves on plates.
5
Garnish with dill and lemon.