Pollock loin with vegetable julienne and turmeric rice

Ingredients for 3 servings:

• 1 cup rice
• 1 ½ cup(s) water
• 1 tsp, leveled salt
• 1 tsp, leveled turmeric powder
• 2 large carrots
• 1 m.-large zucchini
• 1 bell pepper(s), red
• Sea salt and pepper, freshly ground
• 3 tbsp rapeseed oil
• 2 organic lemons, juice and zest
• 3 pollack loin(s), approx. 200 – 300 g each
• 3 rosemary sprigs
• 50 g butter
• 3 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

For the rice, place 1 cup of rice, 1.5 cups of water, and a level teaspoon each of salt and turmeric into a small saucepan. Stir everything once and simmer in the covered pan over low heat for about 30 minutes, until all the water is absorbed. Meanwhile, place a pan of rapeseed oil on the pan and heat over medium heat. Wash the vegetables, trim if necessary, and cut into thin strips. Sauté gently in the pan, stirring occasionally. Once the cooking time is over, season with salt and pepper to taste. Rinse the fish under running water and pat dry. Wash the lemons and prepare the lemon zest. Season one side of the loin with sea salt and freshly ground pepper and drizzle with a little lemon juice. In a second pan, heat olive oil and fry the fish, seasoned side down. Season the top side with salt, pepper, and drizzle with lemon juice. Once the fish is half cooked, add the rosemary and butter to the pan. Using a spoon, drizzle the melted, hot butter over the top of the fish. This will allow the fish to finish cooking. Now it’s time to serve the fish. It’s important that the pollock loin is on top, so it can be sprinkled with lemon zest and garnished with rosemary.