Fruity fish ragout

Name: Fruity fish ragout
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 500 g Fish fillet (e.g. pollack fillet); 2 TABLESPOONS Lemon juice; 200 g Long grain rice (e.g. basmati); 7-10 Tbsp Salt; 1 red pepper; 1 collar Spring onions; 30 g butter/margarine; 100 ml Vegetable broth; 1 jar (400 g) Fix for meat pan "Indian; 7-10 Tbsp Curry" with pineapple and apples; 7-10 Tbsp Melissa and curry

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

500 g Fish fillet (e.g. pollack fillet)
2 TABLESPOONS Lemon juice
200 g Long grain rice (e.g. basmati)
7-10 Tbsp Salt
1 red pepper
1 collar Spring onions
30 g butter/margarine
100 ml Vegetable broth
1 jar (400 g) Fix for meat pan "Indian
7-10 Tbsp Curry" with pineapple and apples
7-10 Tbsp Melissa and curry

Directions

1
Wash the fish fillet and pat dry. Cut into cubes and sprinkle with lemon juice
2
Put the rice in about 400 ml of boiling salted water. Cover and simmer for about 18 minutes
3
Clean and wash the peppers and spring onions. Cut the bell peppers into strips and the spring onions into rings. Heat half the fat in a pan. Fry the bell peppers and spring onions for 3-4 minutes and season. Take out
4
Heat the remaining fat in the frying fat. Salt the fish lightly and fry it for about 5 minutes, turning it over. Take out. Deglaze frying fat with broth, stir in Fix for meat pan and vegetables and simmer for 1-2 minutes. Carefully fold in the fish. Arrange rice and ragout. Garnish with lemon balm and some curry if desired.