Fish ragout in mustard sauce with rice

Ingredients for 4 servings:

• 200 g rice
• 600 g fish fillet(s) (pollock, cod)
• 3 tbsp lime juice
• Salt
• pepper
• 40 g butter
• 25 g flour
• 250 ml vegetable stock
• 125 ml white wine
• 2 tbsp Dijon mustard
• 1 bunch of chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the rice according to the package instructions. Rinse the fish fillets with cold water, dry them with a kitchen towel, and cut them into 3 cm cubes. Drizzle with lime juice. Season with salt and pepper. Melt 1 tablespoon of butter in a pan. Sauté the fish over medium heat for 2 minutes, then remove from the pan. Melt 40 g of butter in the pan, stir in 25 g of flour, and cook until golden brown, stirring constantly. Gradually add 250 ml of vegetable stock and 125 ml of white wine, stirring constantly until creamy. Add 2 tablespoons of Dijon mustard, season with salt and pepper, and simmer for 3 minutes. Carefully fold in the fish cubes and let stand for another 4 minutes. Wash 1 bunch of chives, cut them into small rolls, and sprinkle them over the pan at the end.