Gourmet fillet Bordelaise with curry rice and iceberg cucumber salad

Ingredients for 2 servings:

• 150 g basmati rice
• 300 ml water
• Salt (Himalayan salt)
• 1 tsp, heaped curry powder, hot
• 20 g butter
• 1 iceberg lettuce
• 1 cucumber(s)
• 1 tbsp rapeseed oil
• 1 tbsp Balsamic vinegar, white
• 1 tsp honey (flower honey)
• 1 pinch(s) white pepper
• 2 tsp, heaped herbs (salad herbs), freeze-dried
• 400 g fish fillet(s), (gourmet fillet borderlaise), ready-made product

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Own creation

Place the fish on the middle rack of a cold oven and bake at 190°C (375°F) for 45-50 minutes until golden brown. Bring the water for the basmati rice to a boil with two pinches of salt, the curry, and the butter. Add the basmati rice and simmer covered on low heat. The rice is cooked when it has absorbed all the liquid. Halve the iceberg lettuce and halve one half again. Cut the two quarters into strips and wash. Then place them in a colander and shake out the water. Halve the cucumber, wash, and finely slice. Place the iceberg lettuce and cucumber slices in a bowl and sprinkle with the salad greens, then toss to combine. Mix the rapeseed oil with the balsamic vinegar, honey, Himalayan salt, and pepper to make a dressing. Pour the finished dressing over the salad and mix thoroughly. After baking, divide the fish fillet and place it on two plates, along with the curry rice and the iceberg cucumber salad.