John Myers
Rice Casserole with Redfish Fillet, Gratinated with Parmesan Cheese (Franziska Menke)
The perfect rice casserole with redfish fillet, gratinated with parmesan cheese (franziska menke) recipe with a picture and simple step-by-step instructions.
- 6 Pc. Redfish fillet
- 1 Pc. Lemon
- 1 bunch Soup vegetables
- 500 g Processed cheese
- 200 g Basmati rice
- 200 g Grated Parmesan
- 50 g Butter
- 1 pinch Curry
- 1 shot Olive oil
- Salt and pepper
- Salt and pepper the redfish fillet and drizzle with lemon.
- Clean a bunch of soup vegetables and cut into cubes, or the leek into rings. Fry in olive oil for about 20 minutes. Then puree with the hand blender while adding water. Add the processed cheese and simmer a little on a low flame while stirring.
- Bring the parallel basmati rice to the boil very briefly, adding a little water and a little curry. It must not be through yet.
- Coat the baking dish with fat. During preparation, a small layer of rice is placed in the casserole dish as the bottom layer. The next layer is fish and a good part of the cheese sauce. Then again rice, fish, sauce and so on until everything is layered. Finally, top it with a rather thick Parmesan cheese and flakes of butter. Put it in the oven for a good hour at 150 degrees top and bottom heat. It is best to cover the whole thing with a lid or aluminum foil.
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