Fish skewer on bouillon vegetables

Name: Fish skewer on bouillon vegetables
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 40 g Long grain rice; 7-10 Tbsp salt, black pepper; 150 g Fish fillet ( to the B.; 7-10 Tbsp ling or saithe); 1 TEASPOON Lemon juice; 2 (approx. 150 g) Carrots; 150 g Leeks (leek); 50 g Celeriac; 1 tsp (5 g) Oil; 1/2 TEASPOON Vegetable broth; 1 TEASPOON Horseradish (glass); 2-3 stem(s) Parsley; 1 Wood skewer

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

40 g Long grain rice
7-10 Tbsp salt, black pepper
150 g Fish fillet ( to the B.
7-10 Tbsp ling or saithe)
1 TEASPOON Lemon juice
2 (approx. 150 g) Carrots
150 g Leeks (leek)
50 g Celeriac
1 tsp (5 g) Oil
1/2 TEASPOON Vegetable broth
1 TEASPOON Horseradish (glass)
2-3 stem(s) Parsley
1 Wood skewer

Directions

1
Cover the rice in approx. 1/8 l boiling salted water and let it swell at low heat for approx. 20 minutes
2
Wash the fish, dab dry and cut into 3 equally sized cubes. Sprinkle with lemon juice. Clean or peel the vegetables, wash and cut them into fine strips
3
Heat the oil in a coated pan. Sauté the vegetables briefly in it. Deglaze with 100 ml water. Stir in broth and possibly horseradish. Put fish pieces on a wooden skewer if necessary. Salt, place on the vegetables and steam covered for 5-8 minutes
4
Wash parsley, chop finely and mix into the rice. Arrange vegetables, fish skewer and some broth. Add the herb rice
5
This gives the vegetables a light Italian touch: instead of water, add 100 ml of strained tomatoes and season with basil