Nile perch in almond crust

Ingredients for 4 servings:

• 4 fish fillets (200 g each)
• 3 tbsp oil
• 50 g butter
• 1 egg(s)
• 80 g almonds, ground with shell
• 80 g breadcrumbs
• 20 g anchovies
• 5 cl vermouth, Noilly Prat, dry
• 250 g double cream
• 50 g yogurt (3.5% fat)
• 2 tbsp chives, in rolls
• ½ bunch chervil, picked into leaves
• 2 tbsp parsley, chopped
• 1 tbsp basil, cut into strips
• Salt
• Pepper, ground black
• 50 g carrot(s)
• 20 g butter
• 120 g rice (long grain rice)
• 30 g rice (wild rice)
• 200 ml vegetable stock
• 50 g peas
• Salt
• Pepper, freshly ground black

Instructions

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

Season the fish fillets with salt and pepper. In a plate, beat the egg with a fork. In a second plate, mix the almonds and breadcrumbs together. Toss the fish fillets first in the beaten egg, then in the almond-breadcrumb mixture. Refrigerate. For the sauce, peel and finely chop the shallots. Reduce the Noilly Prat in a saucepan until you have 1 tablespoon left. Stir in the double cream and yogurt and simmer for 2 minutes. Add the shallots and herbs to the sauce. Season with salt and pepper. For the rice, peel and dice the carrot. Melt the butter in a saucepan and sauté the diced carrots. Add both types of rice and sauté until translucent. Pour in the stock and season with salt and pepper. Bring to a boil, reduce the heat, and simmer for about 20 minutes, adding a little more stock if needed. Add the shelled peas during the last 5 minutes of cooking. Heat the oil and butter in a large frying pan and fry the breaded fish fillets for 3 minutes on each side. Serve on plates with the rice and sauce.