Fish fillet with lime and wild garlic sauce and herb rice

Ingredients for 2 servings:

• 3 fish fillets
• 2 limes
• 6 tbsp soy sauce
• 6 kaffir lime leaves
• 1 clove(s) garlic
• 1 tsp mustard seeds
• 1 tbsp olive oil
• 250 ml cooking cream
• 1 tsp cornstarch
• 1 tbsp wild garlic, dried
• 1 cup(s) jasmine rice
• 1 tsp herb salt (dill herb salt)
• n. B. Pfeffer
• n. B. Clarified butter

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Light summer food

Wash the fish fillets and pat dry. Marinate for about an hour in a marinade made from lime juice, soy sauce, crushed kaffir lime leaves, crushed mustard seeds, the finely chopped garlic clove, olive oil, and 150 ml water. Heat a little clarified butter in a pan and briefly fry the fillets on both sides. Keep warm. Heat the remaining marinade in the same pan, add the cream, wild garlic, and pepper, and simmer. Mix the cornstarch with a little water and add while stirring. Bring the rice to a boil with 2 cups of water and the dill and herb salt, then simmer over very low heat for about 10 minutes until tender, stirring occasionally. Serve the fish fillets with the sauce and rice. Serve with a small tomato salad. Enjoy!