Cod fricassee with sage and pine nut rice

Ingredients for 2 servings:

• 200 g cod fillet(s) without skin
• salt and pepper
• lemon juice
• 20 g butter
• 8 sage leaves
• 1 tsp wheat flour type 550
• 100 ml white wine, e.g. Silvaner or Riesling
• 100 ml vegetable stock
• 1 pinch of saffron threads
• 1 pinch(s) of sugar
• 1 cup rice
• 2 cups water
• 1 pinch of salt
• 25 g pine nuts

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

Cut the fish fillets into bite-sized cubes, season with pepper, salt, and drizzle with a little lemon juice. Cover and refrigerate for about 1 hour. Heat the butter in a pan and quickly fry the sage leaves until crispy. Be careful! They will quickly turn dark and bitter. Remove the leaves from the pan and set aside. Stir the flour into the same pan, make a roux, and deglaze with the wine and vegetable stock. Season with salt, pepper, and a pinch of sugar. Stir in the saffron and half of the crumbled sage leaves. Add the prepared fish cubes to the sauce and let it simmer for about 3 minutes. Toast the pine nuts without fat until they begin to smell. Cook the rice according to the package instructions and stir in the pine nuts. Serve the rice and fish with the sauce on warmed plates and garnish with the remaining sage leaves.