Redfish fillet in cream and mustard sauce with pea rice

Ingredients for 4 servings:

• 1 cup jasmine rice
• 200 g peas, frozen
• 1 tbsp vegetable broth, granulated (from the health food store)
• butter
• 500 g redfish fillet(s) (alternatively pollock or pangasius)
• 2 tsp flour
• 2 tbsp lemon juice
• 1 onion(s)
• 1 tsp sunflower oil
• 300 g vegetable stock
• 100 g cream
• 1 tsp mustard, more to taste
• 1 tsp sugar
• 3 sprigs rosemary
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Bring 2 cups of water with 1 tablespoon of vegetable stock to a boil. Add the rice and cook on low heat, covered, for about 20 minutes. After about 10 minutes, add the peas. Finally, stir in about 1 tablespoon of butter. Knead 2 teaspoons each of butter and flour together and place in the freezer briefly. Wash the fish, pat dry, dice finely, drizzle with lemon juice, salt, and pepper. Pluck the rosemary from the sprig, chop finely, and sprinkle over the fish. Finely chop the onion and fry in oil in a non-stick pan until translucent. Deglaze with the vegetable stock and cream, and bring the sauce to a boil. Whisk in the cold flour and butter until the sauce thickens. Season to taste with pepper, salt, lemon juice, sugar, and mustard. Add the fish and let it simmer in the sauce for 8-10 minutes. With a mild seasoning, even small children will enjoy this dish! Per serving approx. 410 kcal