John Myers
Ingredients for 1 servings:
- 100 g rice
- 130 g savoy cabbage, home-canned
- 40 g carrot(s), peeled and weighed
- 20 g goat cheese (45% fat)
- 150 g pollack fillet(s), natural (frozen)
- 2 tbsp, leveled mustard (honey mustard)
- 220 ml vegetable broth, homemade
- Salt and pepper from the mill
- 1 tbsp rapeseed oil for the casserole dish
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
Pollock fillet in rice and savoy cabbage casserole with goat cheese
Simmer the rice and the finely sliced carrots in the broth for about 15 minutes, then drain. Preheat the oven to 200°C (top/bottom heat). Mix the savoy cabbage from the jar and the mustard into the rice and vegetables, and season with the spices. Dice the goat cheese and mix in. Grease a baking dish with oil, pour in half of the rice and vegetable mixture. Place the frozen fish on top and cover with the other half of the rice mixture. Cook on the middle rack for about 20 minutes. Cooking times may vary depending on the oven.
Facebook Comments