← Tutte le ricette

🍽️ Merluzzo fritto con riso selvatico

603 kcal · 30 min · 4 porzioni

Ingredienti

• 120 g miscela di riso selvatico
• Sale
• 1 gambi porro
• 2 cucchiaio olio d'oliva
• 150 ml brodo vegetale classico
• 300 g filetti di merluzzo (2 filetti di merluzzo)
• Pepe
• 150 g pomodorini
• 0.5 mazzo prezzemolo
• 1 cucchiaio senape in grani
• 100 g panna acida (10 % Fett)

Preparazione

1. 1. Pour boiling salted water into a pot.
2. 2. Cook the rice mix in this water for the time stated on the package.
3. 3. Remove the tough ends from the leeks.
4. 4. Cut the leeks in half lengthwise.
5. 5. Rinse the leek halves thoroughly under running water.
6. 6. Let the leeks drain in a colander.
7. 7. Cut the leeks into coarse pieces.
8. 8. Heat one tablespoon of olive oil in a frying pan.
9. 9. Sauté the leeks in it for two minutes.
10. 10. Pour vegetable broth over the leek pieces.
11. 11. Bring the mixture to a boil.
12. 12. Cook the leeks for five minutes.
13. 13. Rinse the fish fillets under cold water.
14. 14. Pat the fillets dry with a kitchen towel.
15. 15. Season the fish with salt and pepper.
16. 16. Heat the remaining olive oil in a second frying pan.
17. 17. Fry the fish fillets for three to four minutes on each side.
18. 18. Wash the tomatoes under running water.
19. 19. Halve the tomatoes.
20. 20. Wash the parsley.
21. 21. Shake the parsley dry.
22. 22. Pluck the parsley leaves from the stems.
23. 23. Finely chop the parsley leaves.
24. 24. Drain the cooked rice.
25. 25. Let the rice drain in the colander.
26. 26. Stir the tomatoes into the pan with the leeks.
27. 27. Add mustard to the leek mixture.
28. 28. Add sour cream to the pan.
29. 29. Season the sauce with salt and pepper.
30. 30. Fold the chopped parsley into the vegetables.
31. 31. Plate the vegetables.
32. 32. Place the pollack fillets next to the vegetables.
33. 33. Serve with the rice.

Valori per porzione

• kcal: 603
• Protein: 40 g · Fett/Fat: 25 g · Carbs: 53 g