Sesame salmon on curry rice

Ingredients for 2 servings:

• 400 g broccoli
• 100 g cauliflower
• 20 g butter
• 2 tbsp flour
• 400 ml cooking water from the vegetables
• 100 ml milk
• 2 salmon fillets, approx. 160 g each
• 2 tbsp sesame seeds
• 1 pack of long grain rice (express rice)
• 2 tsp curry powder
• 40 ml water
• 3 tbsp oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Clean the broccoli and cauliflower, divide into florets, wash, and blanch in 0.5 liters of boiling salted water for about 5 minutes. Then drain, reserving 400 ml of the cooking water. Heat the butter in a saucepan. Sauté the flour in it. Stir in the milk and cooking water and bring to a boil. Simmer everything for about 5 minutes, stirring occasionally. Season with salt and pepper. Add the broccoli and cauliflower and keep warm. Rinse the fish and pat dry. Toast the sesame seeds in a dry pan and remove. Heat 2 tablespoons of oil in the pan. Fry the fish for 2-3 minutes on each side. Season with salt and sprinkle with sesame seeds. Sauté the curry powder in the remaining oil. Add the rice and water according to the package instructions, mix well, and heat for about 3 minutes. Serve everything.