Gourmet fillet Bordelaise with tomato rice

Name: Gourmet fillet Bordelaise with tomato rice
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 bunch of dill; 2 discs Toast; 1 untreated lemon; 100 g very soft butter; 1 TABLESPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g Cod fillet; 1 Onion; 1 TABLESPOON Sunflower oil; 200 g Long grain rice; 1 package (500 g) chunky tomatoes; 200 ml Vegetable broth; 150 g frozen peas; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 bunch of dill
2 discs Toast
1 untreated lemon
100 g very soft butter
1 TABLESPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g Cod fillet
1 Onion
1 TABLESPOON Sunflower oil
200 g Long grain rice
1 package (500 g) chunky tomatoes
200 ml Vegetable broth
150 g frozen peas
7-10 Tbsp Grease

Directions

1
For the bordelaisehaube dill wash, shake dry. Pluck the dill pennants from the stalks, except for some garnish, and cut finely. Roughly dice the toast and crumble it into fine toast crumbs in the universal chopper. Wash lemon hot, grate dry and grate peel thinly. Halve the fruit and squeeze 1 half. Mix butter, toast crumbs, dill, mustard, lemon zest, 1 tbsp lemon juice and 1 tsp salt. Season to taste with pepper
2
Wash the fish, dab dry. Place the fish in a greased casserole dish and spread the bordelai hood over the fish. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes
3
For the rice, peel the onion and cut into fine cubes. Heat the oil in a pot. Sauté onion and rice for about 3 minutes while turning. Add tomatoes, stock and 200 ml water. Bring to the boil and simmer while stirring for about 30 minutes. Add peas to the rice about 5 minutes before the end of the cooking time. Cut remaining lemon into slices. Arrange fish and rice and garnish with dill and lemon wedges