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🍽️ Pollock with Cucumber and Rice

405 kcal · 30 min · 4 servings

Ingredients

• 300 g pollock fillet (frozen; cut in block)
• 150 g celeriac (1 piece)
• 2 onions
• 1500 g cucumber (3 cucumbers)
• 2 tbsp olive oil
• 2 tsp mustard seeds
• 600 ml classic vegetable broth
• 250 g long grain rice
• salt
• 3 sprigs dill
• 50 g yogurt (3.5% fat)
• pepper

Instructions

1. 1. Let the pollock fillet thaw.
2. 2. Wash the celery root under running water.
3. 3. Peel the celery root.
4. 4. Cut the celery into very small cubes.
5. 5. Peel the onions.
6. 6. Halve the onions.
7. 7. Cut the onions into fine cubes as well.
8. 8. Rinse the cucumbers under hot water.
9. 9. Dry the cucumbers with a cloth.
10. 10. Peel the cucumbers with a vegetable peeler.
11. 11. Make sure that strips of skin and flesh remain alternately.
12. 12. Halve the cucumbers lengthwise.
13. 13. Remove the core with a teaspoon.
14. 14. Slice the cucumbers into thin slices.
15. 15. Heat olive oil in a large pot.
16. 16. Add the diced celery to the pot.
17. 17. Add the diced onions to the pot.
18. 18. Add mustard seeds to the pot.
19. 19. Cover the pot.
20. 20. Sauté the vegetables over medium heat for 15 minutes.
21. 21. Add the cucumber slices to the pot.
22. 22. Add 100 milliliters of vegetable broth to the pot.
23. 23. Bring the mixture to a boil.
24. 24. Cover the pot again.
25. 25. Sauté the vegetables over medium heat for another 10 minutes.
26. 26. Bring the remaining vegetable broth to a boil in a second pot.
27. 27. Add the rice to the boiling broth.
28. 28. Bring the rice broth to a boil again.
29. 29. Cover the pot with the rice.
30. 30. Cook the rice over low heat for about 15 minutes.
31. 31. Pat the thawed pollock fillet dry with kitchen paper.
32. 32. Cut the pollock fillet into pieces about 2 centimeters wide.
33. 33. Salt the fish pieces.
34. 34. Place the fish pieces on top of the cucumber vegetable mixture.
35. 35. Cover the pot.
36. 36. Cook the fish over medium heat for 10 to 12 minutes.
37. 37. Rinse the dill under running water.
38. 38. Shake the dill dry.
39. 39. Pluck the small dill leaves (flags) from the stems.
40. 40. Set aside half of the dill leaves.
41. 41. Stir the yogurt into the ragout.
42. 42. Fold in half of the dill leaves into the ragout.
43. 43. Season the ragout with salt.
44. 44. Season the ragout with pepper.
45. 45. Garnish the finished dish with the remaining dill leaves.
46. 46. Serve the ragout together with the rice.

Nutrition per serving

• kcal: 405
• Protein: 24 g · Fett/Fat: 8 g · Carbs: 57 g