Fish ragout with rice

Name: Fish ragout with rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g Carrots; 1 (approx. 80 g) Onion; 120 g Wild rice mixture; 7-10 Tbsp Salt; 500 g Victoria perch fillet; 4 tablespoons (10 g each) Lemon juice; 7-10 Tbsp white pepper; 1 tablespoon (10 g) Oil; 1/4 l Vegetable broth (instant); 1/4 l low-fat milk; 150 g frozen peas; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Lemon; 1 collar Dill

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g Carrots
1 (approx. 80 g) Onion
120 g Wild rice mixture
7-10 Tbsp Salt
500 g Victoria perch fillet
4 tablespoons (10 g each) Lemon juice
7-10 Tbsp white pepper
1 tablespoon (10 g) Oil
1/4 l Vegetable broth (instant)
1/4 l low-fat milk
150 g frozen peas
2 TABLESPOONS sauce thickener
7-10 Tbsp Lemon
1 collar Dill

Directions

1
Peel and wash the carrots and cut them into thin sticks. Peel and finely chop the onion. Prepare rice in boiling salted water according to package instructions. Wash fish, cut into pieces and sprinkle with 2 tablespoons of lemon juice.
2
Dab fish dry, season with salt and pepper. Heat oil in a pan. Sauté the fish for 5 minutes and take it out. Sauté the carrots and onions in the frying oil. Deglaze with stock and milk and bring to the boil.
3
Add peas and cook for 4 minutes. Stir in the sauce thickener, bring to the boil again. Season to taste with salt, pepper and remaining lemon juice. Wash the dill and chop finely, except for a little garnish. Add the dill and fish to the sauce and leave to stand for about 3 minutes.
4
Pour the rice onto a sieve. Arrange rice and fish ragout on plates. Serve garnished with dill and lemon slices.