← All recipes

🍽️ Steamed Hake with Creamy Pepper Sauce and Rice

450 kcal · 30 min · 4 servings

Ingredients

• 4 cod fillets
• 0.25 l white wine
• 0.25 l fish stock (from the jar)
• butter (for the dish)
• 1 small onion
• 2 red bell peppers
• 1 container sour cream
• 300 g mixed wild rice
• 1 green bell pepper
• salt
• pepper

Instructions

1. 1. Rinse the fish under cold water.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Grease a steamer insert with some butter.
4. 4. Place the fish in the prepared steamer insert.
5. 5. Pour the wine and fish stock into the pot underneath the steamer insert.
6. 6. Bring the liquid in the pot to a boil.
7. 7. Place the steamer insert with the fish on top of the pot.
8. 8. Cover the pot.
9. 9. Let the fish steam gently for 12 minutes with the lid closed.
10. 10. Halve the pepper.
11. 11. Remove the core from the pepper.
12. 12. Wash the pepper.
13. 13. Chop the pepper finely.
14. 14. Peel the onion.
15. 15. Chop the onion finely as well.
16. 16. Sauté the onions in the butter.
17. 17. Add the chopped pepper.
18. 18. Continue to sauté the vegetables for 8 minutes.
19. 19. Stir in the crème fraîche.
20. 20. Let the sauce simmer for another 4 minutes.
21. 21. Roughly puree the sauce using a hand blender.
22. 22. Season the sauce with salt and pepper.
23. 23. Cook the rice according to the package instructions.
24. 24. Cut the pepper into thin strips.
25. 25. Bring salted water to a boil.
26. 26. Blanch the pepper strips for 5 minutes in the boiling water.
27. 27. Drain the pepper.
28. 28. Let the pepper drip dry.
29. 29. Mix the pepper into the cooked rice.
30. 30. Plate the fish.
31. 31. Pour the pepper sauce over the fish.
32. 32. Serve the fish alongside the pepper rice.

Nutrition per serving

• kcal: 450
• Protein: 30 g · Fett/Fat: 15 g · Carbs: 50 g