• Cook the rice until it is done. Arrange in 2 small or one larger casserole dishes greased with the butter as a rice bed. Place the fish fillets on top, drizzle with lemon juice and season with salt and pepper.

the mustard sauce

• Melt the butter in a small saucepan and sweat the flour in it. Deglaze with the wine. Pour in the stock and cream while stirring with a whisk. Season to taste with mustard, salt, pepper, lemon juice, sugar and dill. Do not let the sauce boil anymore, stir in the egg yolks.
• Pour the mustard cream sauce over the fish. Baked in an oven preheated to 250 ° C for 7-8 minutes. Garnish, for example, with cherry tomatoes cut into wedges and fresh dill and drizzle everything with a little olive oil. Enjoy your meal!

Vegetable side dish

• I salted a few broccoli florets, covered with sugar and simmered them in a few tablespoons of water until they were firm to the bite, then put them in the baking dish next to the fish and simply baked them with it.