Pike-perch fillet with beans and carrot vegetables and rice

Name: Pike-perch fillet with beans and carrot vegetables and rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Kenya beans; 350 g Carrots; 160 g Wild rice mixture; 7-10 Tbsp Salt; 8 (à 60 g) pieces of zander fillet; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp white pepper; 20 g Flour; 1 tablespoon (10 g) Oil; 250 ml low-fat milk; 250 ml Vegetable broth (instant); 1-2 tablespoons (6 g each) sauce thickener; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Sugar; 1/2 bunch Dill; 7-10 Tbsp Lemon wedges

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Kenya beans
350 g Carrots
160 g Wild rice mixture
7-10 Tbsp Salt
8 (à 60 g) pieces of zander fillet
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp white pepper
20 g Flour
1 tablespoon (10 g) Oil
250 ml low-fat milk
250 ml Vegetable broth (instant)
1-2 tablespoons (6 g each) sauce thickener
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Sugar
1/2 bunch Dill
7-10 Tbsp Lemon wedges

Directions

1
Wash and clean the beans. Clean and peel the carrots, halve them lengthwise and cut into slices. Cook rice in boiling salted water for 18-20 minutes. Rinse fish, dab dry. Sprinkle with juice of 1/2 lemon and season with salt and pepper.
2
Cook the beans and carrots in boiling salted water for about 8 minutes. Turn fish fillets in flour, tap. Heat oil in a coated pan. Fry pike-perch fillets for 2-3 minutes on each side. Bring milk and stock to the boil.
3
Stir in the sauce thickener, simmer for 1 minute while stirring. Season sauce to taste with juice of 1/2 lemon, lemon peel, salt, pepper and sugar. Drain rice and vegetables separately, drain.
4
Arrange fish fillets with rice, vegetables and sauce. Wash the dill, dab dry and chop finely, except for a few flags. Garnish with lemon wedges, dill flags and chopped dill.