Mead wine – grape mirror on wild rice mixture with honey onions, capers and wolffish cubes

Ingredients for 2 servings:

• 1 tsp oil (grape seed oil)
• 1 small shallot(s) (alternatively onion)
• 40 g bacon (belly bacon)
• 2 tbsp honey
• 1 tbsp corn flour
• 125 ml vegetable stock
• 125 ml wine (mead wine)
• 2 tbsp raisins, marinated in mead wine
• 1 egg yolk
• 1 salt and pepper from the mill
• 1 tsp oil (grape seed oil)
• 1 small shallot(s)
• 1 tsp honey
• 100 g rice (wild rice mix)
• 125 ml vegetable stock
• 75 ml wine (mead wine)
• 125 g fish fillet(s) (wolffish fillet)
• 2 tbsp capers
• 2 tsp raisins, marinated in mead wine
• 2 tbsp dill, chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the mead sauce, dice the bacon and shallot and sauté in the oil over medium heat. Stir in the honey, then briefly dust with flour and deglaze with the stock and mead. Strain after 5 minutes of cooking. Marinate the raisins in a little mead. Season the sauce with salt and pepper. Whisk the egg yolk with 1 tablespoon of wine and stir it into the sauce along with the raisins before serving. For the fish and rice mixture, sauté the very finely diced shallot in the oil until translucent, stir in the honey, and caramelize briefly. Add the rice mixture (wild rice and long grain rice) and deglaze with the stock and mead. After bringing to a boil, reduce heat to low and let swell for about 25 minutes. Before serving, stir in the coarsely diced fish, capers, marinated raisins, and chopped dill. Season with salt and pepper. To serve, place the rice in a dish (e.g. the cap of a spray cream can), turn it out onto a plate and pour the sauce over it.