Alaska pollock with mustard crust, black wholegrain rice, glazed purple carrots and fennel vegetables

Ingredients for 3 servings:

• 400 g pollock fillet(s) (Alaska pollock), frozen or fresh
• n. B. Flour for rolling
• e.g. salt and pepper
• 4 tbsp oil
• 1 tbsp, sautéed onions
• 4 tbsp, heaped fig mustard, homemade here
• 1 egg(s)
• 3 sprigs of parsley
• 2 tbsp breadcrumbs
• e.g. salt and pepper
• 150 g wholegrain rice, black
• Salt
• 1 m.-large fennel bulb(s) with green
• 5 m.-large carrot(s), purple
• 80 g butter
• n. B. Powdered sugar for caramelizing
• some lemon juice
• Salt

Instructions

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

Thaw the frozen Alaska pollock, pat dry, and season with salt and pepper. Squeeze a little lemon juice over it, if desired. Briefly sauté it in a little oil in a pan. Then prepare the crust mixture from all the ingredients and spread it on the fish. Place the fish on a baking sheet lined with baking paper and bake for about 10-15 minutes at about 180°C. Add the rice and salted water. Not too much, as the rice doesn’t expand much, but enough to cover it. It needs 40 minutes of cooking time to be edible and reasonably soft. It has a wonderfully nutty flavor. Cut the vegetables, fennel bulb, and carrots into sticks. Cook each separately in salted water until al dente, then drain. Heat butter in a pan, dust the vegetables all over with powdered sugar, then add to the hot butter and let it caramelize. When everything is ready, it is beautifully arranged and garnished with the fennel greens. It can be served as a festive dish for special holidays. I had it for New Year’s because I always have fish on the table that year.