Fish fillet on leek-rice

Name: Fish fillet on leek-rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g frozen Alaska pollack fillet; 3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 300 g Leeks (leek); 1 TABLESPOON Butter or margarine; 200 g Long grain rice; 40 g streaky smoked bacon; 1 Onion; 6 TABLESPOONS Oil; 6 TABLESPOONS Flour; 2 TABLESPOONS medium hot mustard; 400 ml Vegetable broth (instant); 7-10 Tbsp Pepper; 2 Eggs; 7-10 Tbsp lemon, parsley and cornichons

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g frozen Alaska pollack fillet
3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
300 g Leeks (leek)
1 TABLESPOON Butter or margarine
200 g Long grain rice
40 g streaky smoked bacon
1 Onion
6 TABLESPOONS Oil
6 TABLESPOONS Flour
2 TABLESPOONS medium hot mustard
400 ml Vegetable broth (instant)
7-10 Tbsp Pepper
2 Eggs
7-10 Tbsp lemon, parsley and cornichons

Directions

1
Defrost the fish fillets and sprinkle with lemon juice. Salt it and let it steep a little. In the meantime clean and wash the leek and cut it into fine rings. Melt the fat and fry the leek in it. Add rice, salt and deglaze with 3/4 litre water.
2
Cook for about 20 minutes at medium heat. For the sauce, finely dice bacon and onion. Fry lightly in 1 tablespoon of oil. Dust with 1 level tablespoon of flour, stir in mustard. Deglaze with broth. Bring to the boil while stirring constantly. Season to taste with salt and pepper. Whisk eggs. Put the rest of the flour and eggs in 2 plates. Turn fish fillets one after the other in and eggs.
3
Bring to the boil while stirring constantly. Season to taste with salt and pepper. Whisk eggs. Put the rest of the flour and eggs in 2 plates. Turn fish fillets one after the other in and eggs. Bake in the remaining hot oil until golden brown. Serve garnished with lemon, parsley and gherkins
4
Waiting time approx. 45 minutes