John Myers
Pikeperch Fillet with Canadian Wild Rice
The perfect pikeperch fillet with canadian wild rice recipe with a picture and simple step-by-step instructions.
- 200 g Wild rice
- 400 g Pikeperch fillet without bones
- 250 Milliliters Dry sparkling wine
- 250 Milliliters Oat cream
- 250 g Yellow peppers
- 0,5 Rosemary sprig
- 0,5 Sage sprig
- 0,5 Oregano branch
- Some parsley leaves
- 2 Garlic cloves chopped
- 1 Red onion, diced
- 0,5 tablespoon Grapeseed oil
- Red and green pepper
- Salt
- 3 Cherry tomatoes
- Steam the rice with the onion and grapeseed oil for about 5 minutes. Add 400 ml of water and simmer for about 40 minutes.
- Put the fish in a baking dish. Whisk the oat cream with the sparkling wine, garlic, a little salt and plenty of pepper. Cut the tomatoes into slices and the peppers into strips.
- Spread over the fish. Add the herbs. Pour the cream over it and bake in the oven at 200 ° for about 25 minutes.
- Thicken the sauce if necessary.
Facebook Comments