Lemongrass Cream Sauce with Cod and Thai Fragrant Rice

Preparation for the lemongrass cream sauce: Separate the lemongrass from the dry skin and cut the light-colored grass into fine rings. Peel the shallots into fine cubes and squeeze the peeled garlic with the garlic press. Put the olive oil in a saucepan and sauté the shallots in it, then I add the lemongrass rings with the squeezed garlic and let everything sear briefly. Stir the wine, whipped cream, water, salt, pepper and beef stock into the saucepan and let everything simmer on a low level. In the meantime, I stir the fine cornstarch with the lime juice until the mixture is smooth, then add this to the saucepan and let everything boil for 10 minutes until the sauce is thick. At the end I puree everything in the pot and pass the finished sauce into another pot.

Season the cod fillets on both sides with paprika spice hot, salt and pepper and fry both sides in the oil on a low heat in a hot pan.

I take a saucepan and put the butter in it and let it melt, then I add the rice and gently fry the rice in the butter while stirring. Then I add the water with the beef stock and let everything boil on a low level for about 12 minutes until the water is completely absorbed.