Pollock or meatloaf casserole

Ingredients for 2 servings:

• 50 g sesame, organic, unhulled
• 2 cups water
• 1 tsp turmeric
• 1 cup brown rice, approx. 160 g
• 400 g fish fillet(s) , (pollock fillet) OR
• 300 g meat – cheese
• 250 g frozen mixed vegetables
• ½ tsp butter OR
• 2 tbsp water
• 30 g ginger
• ½ tsp herbal salt
• 1 pinch(s) of sugar
• 2 cl soy sauce (tamari)
• 2 cl Balsamic vinegar de Modena
• 80 g cheese, goat cheese, grated
• Fat, for fireproof dishes
• Paprika granules

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free + egg-free + cow’s milk-free

Briefly toast the sesame seeds in a covered saucepan. Deglaze with 2 cups of water. Add the turmeric and a cup of brown rice. Bring to a boil, reduce the heat, and simmer with the lid on for about 35-40 minutes. Turn off the heat and let it swell for about 5-10 minutes. Cut the pollock into bite-sized pieces or the meatloaf into small pieces. Briefly sauté the frozen vegetables with 0.5 tsp. butter or 2 tbsp. water. Defrost and chop the ginger. Mix the herb salt, sugar, tamari, and vinegar together. Add the pollock or meatloaf. Divide the mixture between two buttered, one-liter ovenproof bowls. Smooth the mixture evenly. Cover with grated goat cheese and lightly sprinkle with paprika granules. Cover, otherwise the cheese will become hard and dry. Bake in a cold oven at approximately 160°C (convection oven) for about 35-40 minutes; it should bubble gently. My own recipe.