Salmon fillet in pesto rice

Ingredients for 4 servings:

• 250 g basmati rice
• salt water
• 500 g cherry tomatoes
• 250 g salmon fillet(s)
• 1 onion(s), finely diced
• 1 bunch of basil
• ½ bunch parsley, flat
• 2 garlic cloves, squeezed
• 50 g pine nuts, roasted
• 4 tbsp, heaped Parmesan, freshly grated
• 120 ml olive oil
• 3 eggs
• 300 ml cream
• salt and pepper
• Oil or clarified butter for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

delicious casserole, easy to prepare

Cook the rice in salted water according to the package instructions for about 15 minutes until al dente, then drain. In the meantime, sauté the onions in a little oil. Then mix into the drained rice. Halve the tomatoes. Meanwhile, prepare the pesto. Place the basil and parsley leaves in a blender, add the garlic, Parmesan cheese, pine nuts, and 2/3 of the olive oil. Season lightly with pepper and blend everything until smooth. Add a little more olive oil if the pesto is too thick. Then mix the rice and pesto together. Season again with salt and pepper, if desired. Check the salmon fillet again for bones and cut into lengthwise strips about 1-2 cm thick. Preheat the oven to 175°C (top/bottom heat). Grease a baking dish and pour in the pesto rice. Smooth everything down and then top with the halved tomatoes and salmon strips. Tip: If you want to prepare this dish ahead of time, you can stop here and cover the rice with foil and refrigerate. Only before the final preparation is the egg cream added and the whole thing cooked. Mix the eggs with the cream and season with salt and pepper. Then pour the egg cream over the pesto rice, fish, and tomatoes and cook everything in the oven for about 30 minutes. Tip: You can also use rice from the day before and use ready-made pesto.