Fish fingers in bacon coat with mustard sauce

Name: Fish fingers in bacon coat with mustard sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 200 g Tomatoes; 150 g frozen peas; 3 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 250 ml Milk; 1 TEASPOON Instant vegetable stock; 12 frozen fish fingers; 12 discs Bacon; 2 TABLESPOONS Oil; 1/2 bunch Parsley; 1 TABLESPOON medium hot mustard; 7-10 Tbsp black pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
200 g Tomatoes
150 g frozen peas
3 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
250 ml Milk
1 TEASPOON Instant vegetable stock
12 frozen fish fingers
12 discs Bacon
2 TABLESPOONS Oil
1/2 bunch Parsley
1 TABLESPOON medium hot mustard
7-10 Tbsp black pepper

Directions

1
Cook rice in boiling salted water according to package instructions. Wash, clean, quarter and seed the tomatoes. Cut flesh into small cubes. Cook peas in little boiling salted water for 4-5 minutes.
2
Melt 2 tablespoons of fat in a saucepan, dust with flour and sauté briefly. Gradually stir in 250 ml water and milk. Bring to the boil, stir in the stock and simmer over a mild heat for about 8 minutes.
3
Drain the peas and rice and let them drain. Wrap each fish fingers with a slice of bacon. Heat oil in a pan, fry fish fingers while turning according to instructions on the packet. Wash the parsley, dab dry, put some aside for garnishing, chop the rest finely.
4
Melt 1 tablespoon of fat in a saucepan. Sauté diced tomatoes in it. Add rice and peas and heat briefly. Mix in chopped parsley. Fry the parsley in the fat of the fish fingers.
5
Season the sauce with mustard, salt and pepper. Serve fish fingers with rice and sauce. Garnish with fried parsley.