Fish Goulash

Name: Fish Goulash
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 g Long grain wild rice mixture; 7-10 Tbsp Salt; 250 g Redfish fillet; 2 TABLESPOONS Lemon juice; 1 TABLESPOON Oil; 1 Onion; 60 g cherry tomatoes; 2 Gherkins; 100 g Fresh cream; 1 collar Dill; 7-10 Tbsp coarsely ground coloured pepper; 7-10 Tbsp Lemon slices

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

50 g Long grain wild rice mixture
7-10 Tbsp Salt
250 g Redfish fillet
2 TABLESPOONS Lemon juice
1 TABLESPOON Oil
1 Onion
60 g cherry tomatoes
2 Gherkins
100 g Fresh cream
1 collar Dill
7-10 Tbsp coarsely ground coloured pepper
7-10 Tbsp Lemon slices

Directions

1
Bring the rice to the boil in 100 ml of boiling salted water and let it swell over a low heat for about 20 minutes. Rinse fish cold, dab dry and cut into larger cubes. Sprinkle with lemon juice and season with salt.
2
Fry in hot oil for about 8 minutes, turning carefully. Peel the onion and cut into sticks. Wash, clean and halve the tomatoes. Cut cucumbers diagonally into slices. Remove fish from the pan.
3
Sauté onion in frying oil. Add tomatoes and cucumbers and fry briefly. Stir in crème fraiche. Add fish again, heat up briefly. Season with salt and coloured pepper. Wash the dill, dab dry and chop.
4
Sprinkle over the fish stew. Garnish with lemon slices.