Risi-Bisi balls with fish goulash

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
3 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 2
  • 400 g Lengfish fillet
  • 2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 Onion
  • 1 (approx. 100 g) Carrot
  • 1 (approx. 175 g) stalk of leeks
  • 2 Gherkins (approx. 40 g each)
  • 2 TABLESPOONS Oil
  • 200 ml Vegetable broth (instant)
  • 100 g Whipped cream
  • 1 pack of Rice balls with vegetable pieces (4x1 in cooking bag)
  • 1-2 TABLESPOONS sauce thickener
  • 50 g Rocket
  • 1/2 bunch Dill

Directions

  1. 1

    Wash the fish, dab dry and cut into pieces. Sprinkle with lemon juice and season with salt and pepper. Peel and finely chop the onion. Peel carrot and cut into pieces.

  2. 2

    Clean, wash and slice the leek. Coarsely dice the gherkins. Heat the oil in a pan and fry the onion in it. Add fish and fry for about 5 minutes. Add carrots, leek and gherkins, steam briefly and season with salt and pepper.

  3. 3

    Deglaze with stock and cream, bring to the boil and cook over a low heat for 8-10 minutes. In the meantime put rice balls in a pot with cold water. Bring to the boil and cook over low heat for about 10 minutes.

  4. 4

    Turn over occasionally. Add the sauce thickener to the fish goulash while stirring, bring to the boil again and season to taste. Wash the rocket, dab dry and cut into strips, except for a little garnish.

  5. 5

    Wash the dill, dab dry and cut finely. Add both to the fish goulash and fold in. Take rice balls out of the water and let them drain. Remove the cooking bag and arrange the rice balls with the fish goulash on plates.

  6. 6

    Serve garnished with remaining rocket.

Nutrition Facts

KCAL
700 kcal
CARBS
59 g
FATS
30 g
PROTEINS
48 g

Categories & Tags

Main DishesheartyFish