Stuffed peppers to fish fillet

Name: Stuffed peppers to fish fillet
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 Onion; 150 g Courgette; 4 Stem(s) Dill; 3 TSP Oil; 90 g Long grain rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 red and yellow peppers (approx. 150 g each); 6 Tl Fresh cream; 4 Plaice fillets (approx. 70 g each); 2 TABLESPOONS Lemon juice; 100 g Mushrooms; 1/8 l Vegetable broth; 7-10 Tbsp Lime wedges and dill; 7-10 Tbsp wooden sticks

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

1 Onion
150 g Courgette
4 Stem(s) Dill
3 TSP Oil
90 g Long grain rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 red and yellow peppers (approx. 150 g each)
6 Tl Fresh cream
4 Plaice fillets (approx. 70 g each)
2 TABLESPOONS Lemon juice
100 g Mushrooms
1/8 l Vegetable broth
7-10 Tbsp Lime wedges and dill
7-10 Tbsp wooden sticks

Directions

1
Peel and finely chop the onion. Clean and wash the zucchini and cut into fine strips. Wash the dill and chop coarsely. Heat 1 teaspoon of oil. Brown onion and rice in it. Deglaze with 250 ml water, season with salt and pepper.
2
Cook for about 20 minutes. After 10 minutes add zucchini and dill. Meanwhile cut the peppers in half, clean, wash and steam in salted water for about 5 minutes. Drain and fill with the rice mixture.
3
Add 1 teaspoon of crème fraîche to each. Shortly before serving, bake in a preheated oven (electric: 225 ° C/ gas: level 4) for about 8 minutes. Clean, wash and slice the mushrooms.
4
Fry in the remaining oil at high heat. Season with salt and pepper. Wash the fish fillets. Sprinkle with lemon juice, salt, roll up loosely and pin. Fry for about 5 minutes, turning carefully.
5
Deglaze with broth. Stir in the rest of the crème fraîche and simmer for another 3 minutes. Serve the pepper halves, fish rolls and mushroom sauce garnished with lime wedges and dill.