Skrei in Riesling cream sauce on wild basmati rice

Ingredients for 2 servings:

• 1 large fish fillet(s) (skrei, winter cod)
• ¼ liter white wine (Riesling)
• ¼ liter cream, fresh
• ¼ liter chicken broth or fish stock
• 1 large shallot(s)
• some salt
• 1 pinch(s) of sugar
• 200 g basmati and wild rice, mixed
• 1 tbsp olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Winter cod

Cook the rice mixture in plenty of salted water. Peel and finely chop the shallot, and sauté in hot olive oil. Deglaze the shallot with cream, white wine, and chicken stock, and simmer for about 30 minutes. When the sauce has the right consistency, season to taste and blend vigorously with a hand blender. Cut the skrei fillet crosswise into two-finger-width pieces and simmer gently in the unseasoned sauce for about 5 minutes until just cooked through. Add the thick pieces first, then the thinner pieces one at a time. Drain the rice, place it on a plate, and arrange the fish pieces and sauce on top. The slightly nutty wild rice aroma and the fragrant basmati rice perfectly enhance the delicate skrei flavor.