Fish nuggets with rice salad

Name: Fish nuggets with rice salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Quick cooking rice (8 minutes rice); 7-10 Tbsp Salt; 1 (approx. 250 g) yellow pepper; 1 (approx. 50 g) red onion; 1/2 bunch (approx. 125 g) Spring onions; 4-5 Tbsp Olive oil; 3-4 Tbsp White wine vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Tabasco; 1/2 bunch Parsley and Dill; 2 TABLESPOONS Sunflower oil; 1 package (500 g) pépites de poisson surgelées (filet de lieu noir en pâte à frire); 7-10 Tbsp flat-leaf parsley, dill and dill flowers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Quick cooking rice (8 minutes rice)
7-10 Tbsp Salt
1 (approx. 250 g) yellow pepper
1 (approx. 50 g) red onion
1/2 bunch (approx. 125 g) Spring onions
4-5 Tbsp Olive oil
3-4 Tbsp White wine vinegar
7-10 Tbsp Pepper
7-10 Tbsp Tabasco
1/2 bunch Parsley and Dill
2 TABLESPOONS Sunflower oil
1 package (500 g) pépites de poisson surgelées (filet de lieu noir en pâte à frire)
7-10 Tbsp flat-leaf parsley, dill and dill flowers

Directions

1
Cook the rice in salt water for about 8 minutes at low heat. Quench cold and drain. In the meantime clean, wash and cut the peppers into strips. Peel onion and cut into rings. Clean and wash spring onions and cut them into fine slices. Mix olive oil, vinegar, salt, pepper and Tabasco.
2
Wash parsley and dill, dab dry and chop finely. Add to the vinaigrette and stir in. Mix all the salad ingredients with the vinaigrette and leave to soak briefly. In the meantime, heat sunflower oil in a pan and fry the fish nuggets in it all around at medium heat for 4-5 minutes. Arrange on a plate together with the rice salad and serve garnished with parsley, dill and dill blossoms as desired