Haddock with peanut sauce
easy
30 mins
30 mins
Ingredients
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 50 g Raisins
- 1 Onion
- 1/4 l White wine
- 1 Bay leaf
- 3 Juniper berries
- 4 Haddock fillets (approx. 200 g each)
- 7-10 Tbsp Juice of 1 lemon
- 100 g Whipped cream
- 2 Egg Yolk
- 7-10 Tbsp white pepper
- 100 g salted peanuts
- 30 g Butter or margarine
- 50 g Raisins
- 7-10 Tbsp Lemon slices and balm
Directions
- 1
Cook the rice in plenty of boiling salted water for 20 minutes. Wash the raisins and add them to the rice 5 minutes before the end of the cooking time. Peel and quarter the onion. Bring wine, 3/4 litres of water, 1 teaspoon of salt, onions, bay leaf and juniper berries to the boil in a pan or shallow saucepan.
- 2
Wash the fish fillets and sprinkle with lemon juice. Add the fish to the wine stock and let it simmer at low heat for about 8 minutes. Remove and keep warm. Pour the stock through a sieve and boil up 1/4 litre of it with the cream and let it boil down for about 5 minutes at high heat.
- 3
Whisk the egg yolks and stir into the no longer boiling sauce. Season to taste with salt and pepper. Chop peanuts and stir in. Drain rice and swivel in hot fat. Arrange fish fillets with sauce and raisin rice on plates.
- 4
Garnish with lemon slices and lemon balm.
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