Put on the rice according to the instructions and add the frozen peas in the last 10 minutes before the end of the cooking time and cook with them. Now put the butter in a saucepan and heat it up. Add wheat flour and sweat, deglaze with milk & vegetable stock and simmer for about 5 minutes.
After the rice & peas are cooked, drain them into a colander and drain. Now season the sauce with salt, gourmet pepper and the honey mustard to taste, keep warm.
Take the fish fingers out of the packaging and wrap each one with 1 slice of bacon. Do the same with the others. Then heat the rapeseed oil in a large pan and fry fish fingers in a coat until golden brown.
In a small pan, heat the butter in it again and steam the small tomatoes in it. Now put the drained rice and the peas back into the pot and mix together with the steamed tomatoes. Season to taste with salt and gourmet pepper, stir in.
Now take flat plates and first place the vegetable rice in the middle. Drizzle the whole thing with the warm sauce and place the fish fingers in a coat on top. Sprinkle with freshly baked parsley and serve immediately.