John Myers
Ingredients for 2 servings:
- 200 g rice
- 600 g cod fillet(s) (skin fillet), without skin
- 3 tbsp flour
- 5 tbsp olive oil
- 100 g butter
- 50 g ground almonds
- 2 slices of whole-grain toast
- 20 g almonds, sliced
- 1 medium-sized carrot(s), finely diced
- 2 large shallots, finely diced
- 100 ml vegetable stock
- 100 ml cream
- some sea salt
- some salt
- some pepper
- some nutmeg
- 2 clementines
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
with shallot and clementine sauce
Cook the rice in boiling salted water for about 35 minutes. Divide the skrei fillet into 4 pieces, coat in flour, and season with sea salt and pepper. Briefly fry in hot olive oil, then remove from the pan and let cool. Blend the butter with the whole-grain toast and ground almonds. Brush one side of the cooled fillets with this mixture, sprinkle with the sliced almonds, place in an ovenproof dish, and cook in a preheated oven at 200°C (convection oven) for about 8 minutes. Sauté the carrots and half of the shallots in the fish oil until translucent, stir in the cooked rice, and season with salt. For the sauce, sauté the remaining shallots in a little oil. Add the stock and cream and simmer for a few minutes. Season with salt, pepper, and nutmeg. Add the clementines to the sauce and blend everything. Place the skrei on top of the black rice and serve with the sauce.
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