Bacon-wrapped fish fingers on tomato and pea rice with honey mustard sauce

Ingredients for 4 servings:

• 200 g rice
• 250 g cherry tomatoes, red, yellow and orange or as available
• 150 g peas, fresh, split or frozen
• 3 tbsp butter
• 2 tbsp flour
• 250 ml milk
• 250 ml vegetable stock
• 12 fish fingers, frozen
• 12 slices of breakfast bacon
• 2 tbsp rapeseed oil
• ½ bunch flat-leaf parsley
• 2 tbsp mustard (honey mustard)
• some salt
• some pepper, colorful from the mill
• some lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Remove the fish fingers from the freezer. Cook the rice in boiling, lightly salted water according to the package instructions. Rinse and halve the cherry tomatoes. Cook the fresh split or frozen peas in a little boiling, lightly salted water for about 5 minutes. Drain in a sieve, rinse with ice-cold water, and let drain. Heat 2 tablespoons of butter in a saucepan and sauté the flour in it – do not let it brown! Then add the milk and vegetable stock while stirring and simmer for about 5 minutes. Don’t forget to stir. Then keep warm. Drain and drain the rice if necessary. Wrap each fish fingers in a slice of bacon. Heat the rapeseed oil in a non-stick pan and fry the fish fingers, turning occasionally, for about 5 to 8 minutes until golden brown. Rinse the parsley, shake dry, and finely chop the leaves. Heat 1 teaspoon of butter in a saucepan and sauté the halved tomatoes. Then add the rice and peas, heat through, and stir in the chopped parsley. Season the sauce to taste with a little salt, a few grinds of freshly ground pepper, the lemon juice, and the honey mustard. Divide the tomato and pea rice among plates, spoon some of the sauce over the rice, and place 3 fish fingers on each plate.