Salmon bouillon with rice

Name: Salmon bouillon with rice
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 400 g Leeks (leek); 1/2 (250 g) Fennel; 300 g Carrots; 400 g Salmon fillet without skin; 20 g Butter or margarine; 200 ml dry white wine; 800 ml Vegetable broth (instant); 7-10 Tbsp Pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Long grain rice
7-10 Tbsp Salt
400 g Leeks (leek)
1/2 (250 g) Fennel
300 g Carrots
400 g Salmon fillet without skin
20 g Butter or margarine
200 ml dry white wine
800 ml Vegetable broth (instant)
7-10 Tbsp Pepper

Directions

1
Put rice into 350 ml boiling salted water and let it swell at low heat for about 20 minutes. Clean and wash the leek and fennel. Halve the fennel and cut into fine slices.
2
Cut the leek into fine rings. Peel and wash the carrots. Use a peeler to cut carrots into strips. Wash salmon, dab dry and cut into cubes. Heat the fat in a pot. Sauté the vegetables for about 5 minutes.
3
Deglaze with white wine and stock. Bring to the boil briefly and season to taste with salt and pepper. Add salmon and let it simmer for 5-7 minutes. Drain the rice and let it drain. Sprinkle stock with pepper.
4
Add rice.