Pollock Mango Casserole

Ingredients for 2 servings:

• 1 cup(s) brown rice
• 2 cups water
• Grease for the molds
• 4 slices of fish fillet(s) (pollock, approx. 400 g)
• Mustard
• 500 g fennel
• 6 grains of pepper, ground
• 1 pinch(s) of cane sugar
• 1 tsp salt
• ½ tsp vegetable broth, granulated
• 1 mango(s)
• Cheese (goat or sheep cheese), grated, amount as desired.
• Paprika granules
• 100 ml dry white wine or fennel broth
• 1 tbsp mustard

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Gluten-free, egg-free and cow’s milk-free

Add brown rice to boiling water, reduce heat to low, cook for about 40 minutes, then let it swell for about 10 minutes. Grease two lidded ovenproof bowls (each 1 liter capacity) and cover the bottom with the cooked rice. Cover the fennel with water, season with 0.5 teaspoon of stock, and let it simmer for about 10 minutes. Then chop the fennel and spread it on the rice. Mix the pepper, sugar, and salt and sprinkle it on the fennel. Spread the top of the pollock thinly with mustard, place the fish on the fennel, trimming it if necessary so that the fish slices completely cover the fennel. Peel, core, and chop the mango, arrange it on the fish, sprinkle the grated cheese on top, and lightly sprinkle everything with paprika granules. For the sauce, mix 100 ml of dry white wine with 1 tablespoon of mustard and pour it evenly into both dishes. Close the lid; this is important, otherwise the goat or sheep cheese will dry out and become hard. Place in the oven at approximately 150°C (convection oven) (without preheating) for 35-50 minutes; the sauce should be bubbling gently. The time depends on whether the rice and vegetables are still hot when the bowls are placed in the oven. My own recipe.