Fish Goulash

Name: Fish Goulash
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 400 g Salmon fillet; 400 g Redfish fillet; 7-10 Tbsp juice of 1/2 lemon; 2 Shallots; 100 g cherry tomatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1/4 l Tomato juice; 1/4 l Vegetable broth (instant); 7-10 Tbsp dried dill; 1 TABLESPOON Butter; 100 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Dill

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
400 g Salmon fillet
400 g Redfish fillet
7-10 Tbsp juice of 1/2 lemon
2 Shallots
100 g cherry tomatoes
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1/4 l Tomato juice
1/4 l Vegetable broth (instant)
7-10 Tbsp dried dill
1 TABLESPOON Butter
100 g Whipped cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Dill

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash the fish, dab dry, cut into large cubes and sprinkle with lemon juice. Peel and finely dice shallots. Wash and halve the tomatoes. Heat oil in a pan.
2
Sauté the fish in portions and remove. Season with salt and pepper. Sauté shallots in frying oil. Deglaze with tomato juice and stock and bring to the boil. Add the fish and let it simmer for about 5 minutes. Season with dill, salt and pepper. Heat butter in a pan. Stew the tomatoes for about 3 minutes and add them to the fish. Stir in cream and thicken with sauce thickener. Pour rice on a sieve and let it drain.
3
Season with dill, salt and pepper. Heat butter in a pan. Stew the tomatoes for about 3 minutes and add them to the fish. Stir in cream and thicken with sauce thickener. Pour rice on a sieve and let it drain. Sprinkle fish goulash with coarse pepper and arrange rice together. Garnish with dill