John Myers
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Fish: Redfish on Vegetable Ragout and Rice
The perfect fish: redfish on vegetable ragout and rice recipe with a picture and simple step-by-step instructions.
fish
- 340 g Redfish fillet
vegetable ragout
- 200 g Asparagus green
- 70 g Celery bulb
- 40 g Carrot
- 25 g Onion red
- 2 tbsp Tomatoes dried in oil
- 1 tbsp Pickled tomato oil
- 100 ml Orange juice with pulp
- 200 ml Cream 30% fat
- 2 tbsp Lemon juice
Spices
- 1 tbsp Dried celery leaves
- 1 tbsp Colorful pepper
- 0,5 tbsp Seasoned Salt
garnish
- 125 g Rice
- 1250 ml Salted water
preparation
- Let the fish defrost (microwave, lowest setting, 15 minutes), pat dry and pepper on both sides … Wash asparagus, peel in the bottom third and cut into approx. 4 cm long sticks … Clean, wash and roughly dice celeriac … .Clean, wash and cut the carrot into half circles … Peel the onion and chop it finely … Degrease the dried tomatoes and chop them roughly
Kcohen
- Bring the salted water to the boil … Cook the rice for about 8-10 minutes, drain and let cool down a little.
- Heat the oil in a pan … fry the onion, celery, carrot and asparagus (approx. 5 minutes) until they are seared … deglaze with 80 ml of orange juice and simmer by half with 100 ml of cream (approx. 7 Minutes) … add the remaining cream and lemon juice, pepper or salt and place the fish on top … leave the lid closed for 5 minutes … remove the lid, turn the fish fillets and tax with tarragon … approx. Let simmer for 3 minutes
Serve
- Put a third of the rice on a flat plate in a corner, spread the vegetable ragout on the plate as a ‘bed’ and place a fish fillet on top … serve hot
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