Redfish in sweet and sour mustard foam with blanched carrots, peas and black Piedmont rice

Ingredients for 2 servings:

• 2 redfish fillets, approx. 200 g each
• 2 tbsp breadcrumbs
• 1 tbsp butter
• 1 tbsp oil (rapeseed oil with butter flavor)
• 100 ml fish stock (preferably homemade)
• 50 ml cream
• 3 tsp mustard, sweet (heaped tsp)
• 2 tsp mustard, medium hot (heaped tsp)
• 25 g butter
• ½ lemon(s), the juice
• salt and pepper
• 6 small carrots
• 12 sugar snap peas (frozen)
• 2 tbsp peas, petits pois (frozen)
• 1 tbsp butter
• 4 tbsp rice (black Piedmont rice)
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

a dish from fine cuisine with simple preparation

First, cook the Piedmont rice. It needs to simmer in barely boiling water with a little salt for about 30-40 minutes, depending on its age. This whole-grain rice from Italy with a naturally black hull is delicious, nutritious, rich in trace elements and protein. Only a few years ago, we successfully crossed this Asian variety for our climate. Next, prepare the sauce. Bring the fish stock to a boil with the cream, stir in both types of mustard, let it simmer briefly but not boiling, then pour through a fine-mesh sieve into a second pot and set aside. For the vegetables, peel the carrots, leaving some of the green on for aesthetic reasons, and blanch them in boiling water for about 4 minutes. Drain through a sieve, rinse in ice-cold water, and dry on kitchen paper. Blanch the snow peas and peas as well, but only for 30 seconds, otherwise they will be overcooked. Then rinse and dry them as well. Melt 1 tablespoon of butter in a pan and toss the vegetables in it over low heat, seasoning with pepper and salt. In a second pan, heat the butter and rapeseed oil, coat the fish fillets skin-side down in breadcrumbs, and sear this side for about a minute. Then reduce the heat to half and turn the fillets after another 3-4 minutes. Reduce the heat even further and finish cooking the fish. Now add a little salt. In the meantime, reheat the sauce, melt the butter, and season with lemon juice, pepper, and salt. Blend until foamy before serving. Arrange the fish fillets on plates with the vegetables and rice, and drizzle with the foamed sauce.