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Fish on vegetables

updated

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Ingredients for 1 servings:

  • 120 g fish fillet(s)
  • 1 stalk(s) leek
  • 50 g rice with wild rice
  • salt water
  • 1 tsp rapeseed oil
  • 50 ml cream (soy cream)
  • salt and pepper
  • some mustard
  • 1 grapefruit(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the rice in salted water according to the package instructions. Wash the fish fillet, pat dry, drizzle with the juice of half a grapefruit, and season with salt. Wrap in aluminum foil and bake in the oven at 180°C for about 20 minutes. Clean the leek thoroughly, cut into thin strips, and briefly fry in oil. Mix the soy cream with mustard, add to the leek, and add a little salt. Sauté for a few minutes. Fillet the remaining grapefruit. Place the fish on top of the vegetables and serve with rice and grapefruit wedges.

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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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