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Fish fillet on rice

updated

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Ingredients for 4 servings:

  • 500 g fish fillet(s) (redfish, catfish, etc.)
  • 250 g rice
  • 30 g butter
  • 30 g flour
  • 1 tbsp mustard, medium hot
  • ¼ liter broth
  • ¼ liter cream
  • Salt and pepper, from the mill
  • 1 tsp sugar
  • 3 egg yolks
  • Fat for the mold
  • 2 tsp lemon juice
  • dill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the rice as usual, drain, and place in a large, shallow, greased casserole dish. Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit). Melt the butter, sauté the flour and mustard, add the broth and cream, and season with salt, pepper, and sugar. Whisk the egg yolk and stir into the sauce; do not allow to boil. Season the fish with salt, pepper, and lemon juice and place it on the rice. Pour the sauce over the fish. Bake in the preheated oven for 8 minutes. Serve sprinkled with chopped dill.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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