John Myers
Contents
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Ingredients
Mushroom rice
- Salt
- 1 tbsp Oil
- 6 Mushrooms brown
- 50 g Jasmine rice
- 50 g Mushrooms brown
- 1 tbsp Finely chopped parsley
yellow marinade
- 0,5 Garlic cloves chopped
- 1 tsp Rosemary
- 0,5 tsp Herbs de Provence
- 1 tsp Lemon zest
- 2 tbsp Extra virgin olive oil
red marinade
- 2 tsp Tomato paste
- 1 pinch Chilli flakes
- 2 tbsp Water
- 1 tsp Hungarian goulash paste
- 0,5 tsp Pimenton de La Vera
- 0,5 tsp Sweet paprika powder
Instructions
- Mix the ingredients for the marinades in one cup / bowl each. Coat one piece of fish fillet with the yellow marinade on both sides, the other fillet with the red. Cover and leave to steep in the refrigerator (max. 24 h). Instead of the Hungarian goulash paste, I could imagine 2 teaspoons of ajvar (it is not a substitute, but even with that, the marinade does not taste so strictly like tomato in my opinion).
- Chop 50 g mushrooms very finely and cook with the rice until the rice is cooked through. Fry the 6 mushrooms in the oil. Salt the fish and cook it covered in a non-stick pan over moderate heat.
- Shape the mushroom rice into dumplings and serve with the fish and mushrooms on preheated plates. Sprinkle some chopped parsley on each rice knuckle and over the fish. Enjoy your meal!
Nutrition
Serving: 100gCalories: 225kcalCarbohydrates: 9.7gProtein: 9.7gFat: 16.5g
