Pollock fillet with mango sauce

Ingredients for 3 servings:

• 1 cup water
• 1 cup wine, white, dry
• 1 cup brown rice, medium grain
• ¼ tsp turmeric
• 1 cup water
• 1 cup wine, white, dry
• ½ tsp vegetable broth, granulated
• 1 mango(s)
• 1 carnation(s)
• 5 grains of pepper, ground
• herbal salt
• 1 shot of balsamic vinegar Bianca if desired
• 2 tbsp cream
• 6 slice(s) fish fillet(s), (pollock fillet) approx. 600 g
• Buckwheat, ground
• 3 grains of pepper, with ground
• 30 g cheese, hard, grated
• 2 eggs
• Salt
• Olive oil, for frying

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

gluten-free

Mix water and wine, simmer gently with turmeric for about 35 minutes and let it swell for about 10 minutes. Mix water and wine, bring to a boil with granulated vegetable stock and cloves, add the chopped mango and simmer gently until somewhat soft, puree with an electric hand blender and season to taste with pepper and herb salt, and add a dash of vinegar if desired. Finally, add the cream. Mix buckwheat flour with ground pepper, salt and grated cheese. Beat the eggs with a fork. Heat the pan until hot, add the oil. Roll the fish slices in the egg, then in the flour coating, shake off some excess fat and fry on both sides. Place the fish, rice and sauce next to each other on a plate. Finally, fry the remaining egg and place it on top of the rice if using one. My own recipe.