Pollock and pepper salad

Ingredients for 4 servings:

• 1 bag of rice (wild rice mix)
• salt water
• Salt and pepper from the mill
• 1 tbsp lemon juice
• 500 g fish fillet(s) (pollock fillets, frozen)
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 bell pepper(s), green
• 200 g oyster mushrooms or shiitake mushrooms
• 3 tbsp olive oil
• 5 tbsp olive oil
• 2 tbsp lemon juice
• 1 pinch(s) of sugar
• 1 tbsp mixed dried herbs

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cook the rice in salted water according to the package instructions, place it in a sieve and drain well. Bring a little salted water to a boil and add the pollock to the boiling salted water, bring back to a boil and let it simmer over low heat for 6 minutes. Drain the cooked fish, reserving the stock. Let the fish cool slightly and then cut into bite-sized pieces. Cut the peppers into thin strips. Clean the mushrooms and cut into strips. Heat the oil in a pan and fry the mushrooms for 3-5 minutes. Season with salt and pepper and let cool. For the sauce, mix 4 tablespoons of fish stock with the oil, lemon juice, salt, pepper, sugar and herbs. Carefully mix the sauce with the remaining ingredients and let it marinate for a while. Season the salad again with more spices before serving, if desired.