Haddock with crust, rice and Chinese cabbage vegetables

Ingredients for 2 servings:

• 220 g haddock fillet(s)
• 2 tbsp, heaped pesto (my kale pesto from the database)
• 2 tbsp breadcrumbs
• 1 tsp, heaped soup vegetables, salted (my recipe from the database)
• 3 tbsp, heaped cheese, grated, e.g. pizza cheese, Gouda or Edam
• 1 egg white
• 1 dash of olive oil
• 1 cup(s) long grain rice, approx. 50 g
• 2 cups water
• Broth, granulated or salt
• ½ head of Chinese cabbage
• e.g. vegetable broth
• n. B. Caraway
• salt and pepper
• n. B. Flour
• e.g. breadcrumbs
• 80 g butter
• 1 egg yolk

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Fish not as cooked fish, but baked

Wash the fish fillet, dry it with kitchen paper, and cut it into small pieces, although it can also be left whole. Season the fish with salt and pepper and coat it in flour or dust it with flour. Mix the pesto with olive oil, breadcrumbs, egg white, a little grated cheese, and the salted soup vegetables. Spread this mixture over the fish fillet and sprinkle a little more grated cheese on top. Place the fish fillet pieces on a sheet of baking paper, which is sealed at the top, and bake in the oven at 180°C for 15-20 minutes. Meanwhile, bring the long-grain rice to a boil with two to three times the amount of water. Simmer on low heat for 15 minutes, until the rice is al dente and cooked through. Season with vegetable stock or just salt. Check it every now and then, stirring and adding water if necessary. You don’t have to stand there the whole time. Clean and finely chop the Chinese cabbage and bring to a boil with a little seasoned vegetable stock and a pinch of caraway seeds. Add the butter, remove from the heat, and do not cook any longer. Thicken with flour and/or breadcrumbs. Let cool slightly and stir in an egg yolk. Arrange the fish, rice, and vegetables on plates and garnish with parsley and tomatoes, if desired.