Rice and fish casserole

Ingredients for 4 servings:

• 200 g rice, long grain brown rice
• 200 g carrot(s)
• 2 stalk(s) leek, thick
• 200 ml milk
• 3 eggs
• 200 ml sour cream
• 200 g cheese
• 500 g fish fillet(s)
• oil
• salt and pepper
• lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring 400 ml of salted water to a boil in a large pot, add the rice, and let it simmer for about 20 minutes. Peel and dice the carrots, trim the leek and cut it into thin strips. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Heat 2 tablespoons of oil in another pot and sauté the vegetables. Whisk together the milk, eggs, and sour cream, add a little lemon juice, salt, and pepper, and mix with the rice and vegetables to make a “vegetable rice.” Add fresh herbs (depending on taste and availability) if desired. Grease a casserole dish and pour in half of the vegetable rice. Lightly season the fish with salt and pepper, drizzle with lemon juice, and spread it over the rice mixture. Now pour the second half of the rice mixture over the fish and sprinkle with cheese. Cook the casserole at 200 degrees Celsius (400 degrees Fahrenheit) for about 30-40 minutes.