Pollock rolls with vegetables and red rice

Ingredients for 4 servings:

• 4 pollock fillets
• 1 leek(s)
• 2 carrots
• 200 g celery
• 150 g red French rice
• 2 tsp pesto, green
• 3 sprigs basil
• 5 sprigs of oregano
• 125 ml vegetable stock
• 2 tbsp olive oil
• 1 tsp paprika powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

You will also need toothpicks and kitchen string. Thaw the pollock, rinse, and pat dry. Wash and trim the leeks, halve lengthwise, and slice them. Peel the carrots, halve lengthwise, and slice them. Peel the celery, cut into strips, and slice these. Wash the basil, spin dry, pick off the leaves, and roughly chop. Wash the oregano, spin dry, pick off the leaves, and roughly chop. Cook the rice according to the package instructions. Preheat the oven to 180 degrees Celsius (top/bottom heat). Spread the pollock out, season with salt and pepper, and spread a thin layer of pesto on the inside. Then roll up the pollock, secure the ends with toothpicks, and tie with kitchen string. Sauté the leeks, carrots, and celery in a pan with hot olive oil. Deglaze with the vegetable stock, bring to a boil, and simmer for 5 minutes. Season with salt, pepper, paprika, and oregano. Transfer the vegetables to a baking dish and arrange the pollock rolls on top. Bake in the middle rack of the oven for about 15 minutes. Drain the rice, arrange on plates, top with the vegetables, and place the pollock rolls on top. Sprinkle with basil and serve immediately while hot.