John Myers
Contents
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Ingredients
Fish and Sauce:
- 3 Piece Plaice fillets
- 100 g Bacon cubes
- 1 medium sized Onion
- 25 g Butter
- 20 g Flour
- 300 ml Vegetable broth
- 70 ml Cream
- Pepper salt
Vegetable rice:
- 1 Cup Basmati rice
- 2 cups Water
- 2 Tbsp easy. Butter
- 100 g Carrot
- 50 g Onion
- 100 g Edamame (Chinese beans), alternatively frozen peas
- 75 ml Vegetable broth
- 2 tbsp Finely chopped parsley
- Salt
Instructions
Rice:
- Bring rice to the boil in lightly salted water. When it boils, reduce the heat halfway and let it simmer until the liquid can no longer be seen and "steam holes" have formed in the rice. Take the pot off the stove, put a lid on it, wrap it in kitchen towels and put it in bed. It can stay there until it is processed further. (This is indicated below with a 20 minute rest period).
- During this peel the carrots and cut them into not too large cubes. Peel the onion and cut into small cubes. Sweat both in a saucepan in 1 lightly heaped tablespoon of butter, add a little salt, deglaze with vegetable stock, turn the heat down halfway and simmer gently for 4 - 5 minutes with the saucepan open. When the carrots are still slightly firm to the bite and the liquid has almost evaporated, add the beans or peas and simmer for another 1 minute. Get the rice out of bed, loosen it in the pot and put it on the stove again over low heat. Add the vegetables including the stock and the remaining butter and fold in thoroughly. Then just keep warm.
Fish and Sauce:
- Halve the plaice fillets lengthways 1 x and roll them up from the former head to the tail side. Peel the onion, dice finely. Heat the butter in a pan with a high rim. First fry the bacon lightly, then sweat the onions briefly and then stir in the flour with a whisk until it has combined with the butter. Deglaze everything with the vegetable stock while stirring and keep stirring until a creamy sauce is formed. Then turn the heat down, stir in the cream, season the sauce with pepper and salt, place the fish rolls with the "seam-tip" facing down in the sauce and cover them with a little bit of it. Now turn off the heat completely and let the fish soak for about 2 - 3 minutes. Turn them once in between. (Since my fillets of plaice were very delicate, it really went that fast. They only weighed 100 g. For thicker ones, please extend the cooking time a little).
- About the sauce ... if you find it too creamy in this form, you have to use a little more vegetable stock. But then before the fish fillets are put in.
- To serve, fold the chopped parsley under the vegetable rice and you can serve.
