Pike-perch with Leipziger Allerlei and butter rice

Name: Pike-perch with Leipziger Allerlei and butter rice
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 TABLESPOONS Butter; 3 TABLESPOONS Flour; 300 g Kohlrabi; 300 g Carrots; 500 g green asparagus; 100 g Sweet peas; 200 g brown mushrooms; 7-10 Tbsp Salt; 100 ml White wine; 50 g Whipped cream; 7-10 Tbsp freshly grated nutmeg; 200 g Long grain rice; 4 Sand fillets (approx. 150 g); 4 TABLESPOONS Sunflower oil; 1/2 Pot of chervil

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 TABLESPOONS Butter
3 TABLESPOONS Flour
300 g Kohlrabi
300 g Carrots
500 g green asparagus
100 g Sweet peas
200 g brown mushrooms
7-10 Tbsp Salt
100 ml White wine
50 g Whipped cream
7-10 Tbsp freshly grated nutmeg
200 g Long grain rice
4 Sand fillets (approx. 150 g)
4 TABLESPOONS Sunflower oil
1/2 Pot of chervil

Directions

1
Heat 2 tablespoons of butter. Add 1 tbsp. flour and sauté briefly while stirring. Remove the pot from the stove. Peel kohlrabi and carrots. Wash asparagus and cut off woody ends. Wash mangetouts. Clean, clean and slice the mushrooms.
2
Cut the carrots and asparagus into slices, except for the heads. Cut the sugar snap peas in three. Cut kohlrabi into sticks.
3
Cook the carrots and kohlrabi in boiling salted water for about 8 minutes. After about 4 minutes add asparagus, mushrooms and mangetouts. Pour into a sieve and collect the liquid. Briefly rinse vegetables in cold water.
4
Measure out 200 ml vegetable water. Add white wine and vegetable water to the roux, bring to the boil while stirring and simmer for about 3 minutes. Add drained vegetables and heat up in the hot sauce. Refine with cream and season to taste with salt and nutmeg.
5
Meanwhile, cook the rice in boiling salted water according to the instructions on the packet. Wash the fish, dab dry, make a slight cut on the skin side, season with salt and pepper and turn in 2 tablespoons of flour. Heat the oil in a large pan and fry the fillets in portions for about 4 minutes while turning.
6
Wash the chervil, shake dry, pluck the leaves from the stems, except for something to garnish. Mix rice and 2 tablespoons butter. Arrange vegetables, rice and fish on plates. Sprinkle with chervil and garnish.