Stuffed lettuce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Defrost the fish in the refrigerator for 3-4 hours. In the meantime, prepare rice in boiling salted water according to the instructions on the packet. Peel and finely dice onions. Heat 1 tbsp. butter in a wide saucepan, fry onions in it. Deglaze with broth.

2. 2

   Add 4 stems of dill and a slice of lemon and bring to the boil. Clean the salad, wash thoroughly and drain. Cut fish into pieces, drizzle with lemon juice and season with salt and pepper. Carefully press the salad apart and fill with remaining dill and salmon. Tie the salad together with kitchen string. Put lettuce in a steamer and cook over the boiling broth for about 8 minutes in a closed pot. Take the salad out of the pot and keep warm. Pour stock through a sieve into a small pot, bring to the boil. Mix sour cream and flour, stir into the stock, bring to the boil and season with salt, pepper and nutmeg. Drain the rice and let it drain. Arrange salad with rice and sauce on plates.

3. 3

   Put lettuce in a steamer and cook over the boiling broth for about 8 minutes in a closed pot. Take the salad out of the pot and keep warm. Pour stock through a sieve into a small pot, bring to the boil. Mix sour cream and flour, stir into the stock, bring to the boil and season with salt, pepper and nutmeg. Drain the rice and let it drain. Arrange salad with rice and sauce on plates. Serve the remaining rice and sauce separately. Garnish with dill flowers

4. 4

   waiting time approx. 3 1/4 hours

Nutrition Facts

KCAL
550 kcal

CARBS
46 g

FATS
25 g

PROTEINS
34 g