fried fish with mustard sauce & leek-rice

Name: fried fish with mustard sauce & leek-rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 TABLESPOONS Lemon juice; 300 g Leeks (leek); 1 TABLESPOON butter/margarine; 200 g Long grain rice; 7-10 Tbsp salt, white pepper, 1 onion; 40-50 g streaky smoked bacon; 3-4 Tbsp oil, 6-7 tablespoons flour; 1-2 TEASPOONS Vegetable broth (instant); 1-2 TABLESPOONS medium hot mustard; 2 Eggs (Gr. M); 7-10 Tbsp lemon, parsley and cornichons

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 TABLESPOONS Lemon juice
300 g Leeks (leek)
1 TABLESPOON butter/margarine
200 g Long grain rice
7-10 Tbsp salt, white pepper, 1 onion
40-50 g streaky smoked bacon
3-4 Tbsp oil, 6-7 tablespoons flour
1-2 TEASPOONS Vegetable broth (instant)
1-2 TABLESPOONS medium hot mustard
2 Eggs (Gr. M)
7-10 Tbsp lemon, parsley and cornichons

Directions

1
Defrost the fish. Then wash, pat dry and sprinkle with lemon juice. Leave to stand for a while
2
Clean, wash and cut the leek into rings. Sauté in hot fat in a pot. Fry the rice briefly. Add 1/2 l water, add salt. Bring to the boil, cover and let it swell at low heat for about 20 minutes
3
Peel the onion. Finely dice onion and bacon. Fry both in 1 tablespoon of hot oil. Sprinkle with 2 tbsp. flour and sauté. Stir in 1/2 l water, broth and mustard. Bring to the boil and simmer for about 5 minutes. Season to taste with salt and pepper
4
Salt the fish. First turn in 4-5 tablespoons of flour, then in whisked eggs. Heat 2-3 tablespoons of oil in a large coated pan. Fry the fish for about 3 minutes on each side. Arrange everything, garnish if necessary